Sweet Corn Congee
Sweet Corn Congee
Sweet corn congee is one of my favorite ways to celebrate the peak of Summer, when fresh corn is at its sweetest. But don't worry if it's not corn season, this recipe is just as delicious with frozen sweet corn or roasted corn any time of year!
Congee, also known as jook, is a comforting rice porridge that's creamy, nourishing, and incredibly satisfying. It's easy to make on the stovetop and even easier in a rice cooker. One of the things I love most about congee is how simple it is and how endlessly customizable the flavors can be.
I always add fresh ginger and garlic to the cooking liquid, then build from there with whatever I have on hand or whatever I'm craving.
Enjoy a warm bowl of this creamy, comforting porridge for breakfast or anytime you want something cozy, nourishing, and delicious.
Serves 4-6
Ingredients
1 1/2 cups (275g-300g) dry White Rice
1 1/2 cups (230g-250g) Fresh or frozen Sweet Corn Kernels (reserve 1 cob if using fresh)
6 cups (1419ml) Vegetable or Vegan Chicken Broth
2 Green Onions, sliced (reserve some greens for serving)
1 1/2” piece Ginger, peeled and sliced thin
2 Garlic cloves, mashed and minced
Optional for serving:
Toasted Sesame Seeds
Sliced Green Onion
Chili Crisp
Toasted Sesame Oil
Silken Tofu slices
Note: This recipe calls for 6 cups of broth, but when using a rice cooker, add the broth only to just over the 1½-cup line inside the rice cooker pot. After cooking, stir the congee well and add additional water or broth as needed until it reaches your desired creamy, porridge-like consistency.
Stovetop rice to liquid ratio 1:9
1 cup (185g-200g) dry White Rice
5 cups (1182ml) Vegetable or Vegan Chicken Broth
4 cups (946ml) fresh Water
Directions
1.Soak the rice in a bowl of fresh water for 30 minutes. Rinse and drain well.
2.Add the rinsed rice to a large pot on medium high heat. Add the ginger, garlic and green onions. If using fresh corn, cut the cob in half and add it to the pot.
3. Add in a total of 9 cups of liquid (5 cups of Broth, 4 cups of water). Bring to a boil and cover.
4. Turn the heat to low and simmer for 1 hour stirring occasionally until thickened. (It should be thick but still fluid like porridge or a thick creamy soup).
5.Serve hot with your favorite toppings, such as sliced green onions, toasted sesame seeds, chili crisp and silken tofu.
Directions for a rice cooker
(see stovetop directions)
1.Rinse the rice under cold water, gently swishing it with your hand. Repeat 3–4 times, or until the water is only slightly cloudy. Drain well.
2.Add the rinsed rice and broth to your rice cooker. Stir in the ginger, garlic, and green onions. Cut the reserved corn cob in half and add it to the pot.
3.Stir to combine, then cook using the Porridge setting.
4.Once the congee is cooked, remove and discard the corn cob. Stir well until the congee is creamy with a porridge-like consistency.
5.Serve hot with your favorite toppings, such as sliced green onions, toasted sesame seeds, chili crisp and silken tofu.
6.Store leftover congee in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding water or broth as needed (about ¼ cup or more) and stirring until the congee reaches your desired consistency.
