This recipe is inspired by a savory rice porridge I recently had with my son Sam at a congee eatery in Seattle. The popular version of Congee is made with a slow-cooked short or medium grain-rice, however this version is made grain-free by simmering cauliflower rice. Like traditional congee, you can customize this grain-free version with various additions, such as seafood, meat, eggs, vegetables, and seasonings. You can easily make it plant-powered using stir-fried mushrooms and other veggies, along with other protein packed toppings.
For the cauliflower rice, the goal is to get it to a soft state and then optionally pulse some of it in a blender or use an immersion blender to gently soften and thicken the porridge. For this seafood version, I simmer it with garlic and ginger and then add the shrimp, cod, and veggies and then simmer a bit more. If you're into fish sauce, add a drop or two to the simmering cauliflower.
In the photo I topped my bowl with crushed peanuts, chopped cilantro, and a bit of siracha. White pepper is another common topping, along with a cooked or cured egg, sliced ginger, and soy or tamari sauce. Your options for flavor boosting are pretty much limitless but some popular ideas include adding miso, sesame oil, tamari or soy, chili oil, and coconut milk to the broth while simmering the rice. Some even add sweetener to their bowl to balance out the salty savory flavor.
Feel free to have this porridge any time of day. Make batch of it and then have it for breakfast, lunch, or dinner, on repeat for a few days. Change up the toppings and add some additional flavorings for a different meal each day. It's that easy. Enjoy!
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