Basic Brown Rice CongeePrint Recipe
- 1 cup Sprouted Brown Rice
- 10 cups water
- dash of salt
Bring the water and dash of salt to a boil
While its boiling, wash the rice and then place into boiling water
Turn heat to low, cover and simmer for 2 hours
In two batches blend the rice and water and store in an covered jug or container for up to 2 weeks
Congee is a base that is used in a good amount of recipes here at Toasty Cupboard. It has no real flavor so can be transformed into a savory or sweet meal of your choice. Its filling and easy to digest, but not super high in calories so make sure its paired nicely or consumed as a snack.
Try to find a sprouted brown rice to use as your grain which means its easier to digest for the body and it has a lower glycemic index than regular grains. Sprouting is a process in which the grains are soaked in water allowing the outer shells to open which allows our bodies to digest the nutrients ( and ups the content of them) better than it would if the protective shell of the grain had not broken open. Its a great way to combat gluten intolerances if you have them.