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Thermomix Congee


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Ingredients

8 portion(s)

Thermomix Congee

  • 180 g Jasmine rice, measured originally with a rice cup so weight approximate
  • 750 g water
  • 750 g duck stock, chicken stock can be used, extra cup (250g) reserved if required
  • 1 dash sesame oil
  • 1 salted egg, peeled, whites chopped and yolk reserved for garnishing
  • 2 Century eggs, peeled, whites chopped
  • 1 spring onion, chopped, retaining green section for garnishing
  • 1 cm fresh ginger piece, chopped finely
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  • 7
    medium
    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Thermomix Congee
  1. Place rice in Thermomix with all of water and 500g of stock. Set the Butterfly attachment to the bowl and start TMX on the basic risotto setting of 100C , Speed Soft and Reverse for 20 minutes. Check on progress of the rice grains. The grains should have sufficiently broken down by 20 minutes but another 5+ minutes of cooking may be ideal, and the extra cup of stock should be added at this stage to keep the consistency watery. At this point, add ginger, onion, salt, sesame oil and salted & Century egg whites. Check on progress at end of this period. Once ready, serve congee in a bowl with desired garnish (salted egg yolk, fried scallions etc).

    A more complex flavour can be achieved with the use of pork ribs, dried oysters and/or scallops and fried scallions but I kept things fairly simple here. Very satisfying nonetheless tmrc_emoticons.)

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Tip

For more information, please refer to:

Thermomix Congee 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great recipe, a cooked it a further 15mins at 100...

    Submitted by forkandate on 23. June 2019 - 18:21.

    Great recipe, a cooked it a further 15mins at 100 on reverse speed for a thicker consistency. Thanks for sharing!

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  • Awesome awesome recipe, thanks for posting! As per...

    Submitted by mich99 on 17. February 2018 - 18:59.

    Awesome awesome recipe, thanks for posting! As per others, I cooked it for 40min, adding meat and veges at about the 30min mark. Used medium grain rice and it was perfect! So easy especially when you have a sick toddler. Thanks again!

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  • This was my first time

    Submitted by krystalchaw on 10. April 2016 - 21:47.

    This was my first time cooking congee with the Thermie and I can't believe there's a recipe with salted and century eggs - two of my favourite ingredients for congee! I used Basmati rice because that's what we have and cooked it for 30 mins for a perfect consistency. I also added shredded roast chicken because we had leftovers. This will be my go-to congee recipe from now onwards. Thanks for sharing!

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  • Excellent basic recipe, but

    Submitted by amiliu on 17. March 2016 - 06:50.

    Excellent basic recipe, but definitely could use extra time. I doubled it to 40 minutes total and added diced carrots about 15 minutes remaining.

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  • Great congee recipe. I added

    Submitted by Nlay on 18. October 2014 - 19:22.

    Great congee recipe. I added more rice and adjusted water accordingly and added pork mince balls.thank you!

    Cheers nomi

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  • Thanks for letting me know. I

    Submitted by gastromony on 30. November 2012 - 13:57.

    Thanks for letting me know. I think the extra time would break the rice down even further for that wonderful soupy consistency. I'll try it next time for longer tmrc_emoticons.)

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  • Great congee, I doubled the

    Submitted by AmandaTai on 15. October 2012 - 19:55.

    Great congee, I doubled the time to 40 mins for a perfect consistency

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