Congee, a creamy, savory porridge with a white rice base, typically takes up to an hour to cook. Instead of worrying about it on the stovetop, we prefer to throw it in the slow cooker, which breaks down the rice into a deliciously creamy dish. We also opted for brown rice, which is more nutritious than its refined counterpart. Savory breakfast lovers will especially love this congee, because it's topped with kimchee (a mixture of salted and fermented vegetables), scallion greens, fresh cilantro, and a drizzle of tamari. Because it's such a cozy dish, it's great to serve to guests in the wintertime.
8 cups chicken or vegetable stock
1¼ cups short-grain brown rice
1 bunch scallions, thinly sliced, white and green parts separated
Combine the stock, rice, scallion whites, ginger, garlic, and salt in the base of a 4- to 6-quart slow cooker. Cover and cook on high for 5 to 5½ hours or low for 7 to 8 hours until the rice is completely broken down and there’s a soupy, creamy liquid.
Just before serving, bring a medium pot of water to a boil over medium-high heat. Gently lower the eggs into the water and cook for 7 minutes. Using tongs or a slotted spoon, transfer the eggs into a bowl of ice water. Leave until cool enough to handle, about 15 seconds; peel.
Serve each bowl of congee topped with an egg, kimchee, scallion greens, cilantro leaves, and a drizzle of tamari or soy sauce.
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