|Prep Time||10-15 mins|
|Total Time||45 mins - 1 hr|
1½ cups rice
1 cup sliced mushrooms
4 spring onions, sliced (reserve for some serving)
2 tsp black Chia seeds (reserve 1 tsp)
2 tsp soy sauce (or to taste)
1 - 2 tsp sea salt (or to taste)
Sprinkle of white pepper (or to taste)
Place the vegetable stock or water, rice, mushrooms, 2 spring onions, soy sauce and sea salt in a rice cooker, and cook for 45 minutes to 1 hour. Check the consistency of the rice and add a little more liquid if needed and stir. The congee is done when the grains of rice begin to break up. About 5 minutes before serving add 1 tsp Chia seed and stir through. Serve congee in bowls and sprinkle with remaining Chia seeds, white pepper and a few slices of spring onion.
Tip: Chef Kate likes using white short grain rice, which requires minimal or no soaking but gives the porridge a creamy texture. You can also use long grain, jasmine, and brown rice. You may need to add a little more vegetable stock or water during the cooking process.