Walnuts, raisins and the warming spices - cinnamon, nutmeg and ginger, make this delicious congee perfect for strengthening and improving your digestion. Congee (rice porridge) is very easily digested and is the ultimate breakfast comfort food. This recipe is also perfect to warm you up on a cold fall or winter day. Refrigerate the leftover congee and reheat on the stove for a quick and easy breakfast the next 4 days.
Ingredients:
1 cup jasmine or basmati rice
2 cups low-sodium chicken bone broth
6 cups water
½ tsp sea salt
organic raisins
chopped walnuts
ground cinnamon
ground nutmeg
ground ginger
Instant Pot Directions:
Rinse rice under cold water until water is clear. Drain and add rice to the pot and stir in bone broth, water and sea salt. Seal the pot and set on manual for 22 minutes. Once timer beeps, let the rice sit in the pot for 20 minutes before releasing the pressure valve.
Ladle about one cup of the congee into a bowl. Top with 1 TBSP organic raisins, 2 TBSP chopped walnuts and a dash each of cinnamon, nutmeg and ginger. Stir and enjoy.
Crock Pot Directions:
Add water and bone broth to a large pot and bring to a boil.
Once the water is boiling, add the rice and sea salt to the pot.
Reduce the heat to low and simmer for 2 minutes.
Pour everything into a slow-cooker set on low and let cook for 6 - 8 hours (or overnight). Stir occasionally to prevent the rice from sticking to the sides of the slow cooker.
Ladle about one cup of the congee into a bowl. Top with 1 TBSP organic raisins, 2 TBSP chopped walnuts and a dash each of cinnamon, nutmeg and ginger. Stir and enjoy.