Gingerbread Congee

Congee or conjee is a type of rice porridge eaten in Asian countries. In China & India, its called Congee. In Japan, Kayu. Korea, Juk or Jook. These are just the few main ones. Every country in Asia has their version. The variations and names of congee are as numerous as there are Asian countries, but they all have one thing in common. It is usually a thick porridge of largely disintegrated rice after cooking in water for a long time (around 90 minutes).

When eaten as plain rice congee, it is mostly served as a side dish. When meat, fish, eggs, or veggies are added, it is most often served as a meal on its own. Congee is usually eaten as a breakfast food or late night dinner. Its considered a great comfort food, eaten when feeling sick or hungover. Traditionally, congee is made with white rice, but I'm using brown rice to up the nutrient factor.

Obviously, there is nothing traditional about gingerbread congee. Its definitely the White American variation. Y'all know how I love to Meghann-ize things!

Ingredients:

• 1 cup of brown rice, short or long grain

• 9 cups of water

• 1/4 cup maple syrup

• 1 1/2 tsp Gingerbread Spice

• 2 tbsp molasses

• Pinch of salt

Topping Ideas:

• Sliced banana

• Chopped walnuts, pecans

• Coconut cream/plant milk

• Shredded coconut flakes

• Maple syrup

• Molasses

Combine all ingredients in a large pot over medium high heat. Bring to a boil, reduce to simmer. Simmer for 90 minutes, uncovered, stirring every 30 minutes.

Depending on what you like, you can stop cooking at 90 minutes or keep going. If you prefer the texture thick, continue cooking until sticky. If you like it soupy, add more boiling water until you reach the desired texture.

Serve immediately and top with your favorite toppings! Store leftovers in an airtight container for up to 7 days.