Have you ever heard of a congee? If you have, then you know the whole food medicinal benefits that it provides. It's one of the easiest ways to warm, nourish and energize yourself for the cold, dark winter days ahead.
A congee is a traditional Chinese porridge. Also known as jook, it is made using rice. But instead of cooking with two parts water to one part rice, you cook with about 12 parts water to 1 part rice, and you cook it a little longer than regular rice — I usually do so for about two to three hours.
The water becomes broth-like, golden yellow, and slightly congeals. This is what you want to consume. You drink the water it's been cooking in. The healing benefits affect the entire system, and help warm the body by enhancing circulation and nourishing chi. It's naturally energizing and completely grounding. This is what you want to make and eat during winter cold snaps. Here's how to make it!
Try it for yourself and see.
- 1 large soup pot or crock pot
- 1-2 cups of your choice of rice
- A nice chunk of ginger
- Between 12-16 cups, water
Add ingredients to pot and bring to a boil. Reduce heat when boiling and simmer, cover for up to 2-3 hours and when finished, turn off heat, let cool and ladle out into a bowl or mug and sip.
I like to add some of the cooked rice to this as well, plus a bit of miso, tamari or umeboshi plum vinegar. Yum!
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