Congee (Japanese Ojiya)

https://apeachyplate.com/rice-cooker-congee/#rice-cooker-congee-rice-porridge

Adapted by Naomi.  I add a few more ingredients than the recipe, I use a pot instead of a rice cooker

This is a Korean dish, but very similar to Japanese Ojiya. Rice cooker congee is perfect for breakfast, or served as a hot and steaming bowl of comfort for a sick loved one. The flavor is light and balanced, and will have them feeling better in no time. Learn how to make an easy and comforting congee (rice porridge) in your rice cooker.

INGREDIENTS

• 1/2 cup rice (short or long grain) 

• 4 cups chicken broth (I add chicken drippings to make it more flavorful)

• 1 cup cut up cooked chicken (or shrimp)

• ½ cup cremini mushrooms or other mushrooms, cut into cubes

• ¼ cup sliced green onions

• 2 cloves garlic, smashed

• 1 tablespoon size piece of ginger, peeled and grated

• 1 tsp Soy sauce

• 1 tbl Sesame oil

Garnish and add ons

more green onions

more ginger, grated

more sesame oil

chili oil

cracked pepper

squeeze of lime

Directions

1. Rinse rice.

2. Add the rice to the pot, along with the other ingredients. Stir the ingredients together.

3.  Press cook on the porridge setting. If you do not have a porridge setting, set it to cook, leaving the lid uncovered and cook for about 45-50 mins.  Check at the 30 min mark to see if the rice is the desired consistency. Do the same if you are using a pot.