This recipe is inspired by a savory rice porridge my son Sam and I recently had at a Congee eatery in Seattle. Authentic 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. And 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 sriracha. 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!
Seafood Porridge {grain-free}
Ingredients
- 4 cups cauliflower rice one medium cauliflower, trimmed and riced in a food processor
- 3 cups water or broth; more as needed
- ½ teaspoon salt plus more for seasoning
- 2 tablespoons unsalted butter or plant butter, sesame oil, or other oil
- 1 inch sliced ginger no need to peel
- 2 large garlic cloves peeled and minced
- 8 large shrimp shelled and deveined
- 12 ounces cod sliced into pieces; or halibut, rockfish or other white fish
- 1 cup broccoli florets
- ½ cup peas
Toppings
- sliced ginger
- crushed peanuts
- tamari gluten-free
- sriracha
- hot sauce
- cilantro
Instructions
- Add the cauliflower rice and water (or broth) to a large stock pot and bring to a steady simmer.
- Add the garlic and ginger and simmer with the top on for about fifteen minutes.
- Remove the top and use an immersion blender to gently pule portions of the rice to thicken the porridge. alternatively, you can scoop out about 1 cup of the rice and liquid and pulse for bit in a blender.
- Add the shrimp, cod, broccoli, and peas and continue simmering for another 10 minutes with the top on. Add water or broth as needed.
- Season the porridge with salt, pepper, and other seasonings like tamari and coconut milk.
- Scoop out portions into bowl and add toppings of your choice.
- Store leftovers in the refrigerator for a few days.
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