Congee is a healing porridge used traditionally in Eastern cookery. An easy and affordable dish, it is used as a preventative to promote good health and strong digestion. Note the extensive cooking time for congee, which contributes to its digestibility.
|Soak rice overnight in acidified water, or for a day or two, stirring occasionally.|
|Drain, rinse, and add rice, broth or water, ginger, garlic, and salt to a crock-pot or heavy-bottomed pot. Bring to a boil and reduce to a very low simmer. Cook for 4-10 hours, stirring occasionally.|
|Add more salt to taste and garnish with scallions and cilantro.|
source: Rosie Ueng, Natural Chef Instructor
To expedite the process, cook in pressure cooker and/or blend half of the rice and add it back into the mixture. These will each aid in digestibility.