Congee is a wonderful rice soup that is easy to digest and can be eaten at any time.  It is especially helpful when the body is in a state of recovery, as this type of food strengthens the digestive system.  This rice soup recipe can be modified by adding vegetables or meats as desired for additional benefits according to one’s constitution.  The healing effects and cooking instructions are similar to recipes used for making Ayurvedic ‘kichardi’.

½ cup short-grain rice

¼ cup glutinous rice

4 ½ cups water

1 quart Chicken Stock

1)  Place both types of rice in a large pot, with water to cover.  Wash the rice by rubbing between your palms.  Drain.  Repeat twice more.

2)  Return the washed rice to the pot, add the 4 ½ cups water and the stock, and bring to a boil over high heat.  Reduce the heat to medium-low, cover the pot, leaving the lid cracked, and cook 1 hour, stirring occasionally to prevent the rice from sticking to the pot bottom.  A nonstick pot or a heavy bottom ‘Le Creuset’ pot are good choices.  Cook until the rice thickens almost to a porridge consistency.

3)  When the congee is done, turn off the heat.  When the congee is finished, you can add any desired condiments or other foods (parsley, cilantro, dark leafy greens, cooked mushrooms, etc.) and serve.

For a Vegetarian Congee, substitute vegetable stock for the chicken stock.

Makes 6 to 8 servings.

** Recipe adapted from The Rice Bowl, page 189

Here are some easy additional foods and their properties that can be added to the congee if needed:

Aduki Beans: promote urination, reduce edema and gout

Carrot: aids digestion, reduces gas, benefits the eyes

Celery: clears heat, reduces blood pressure

Chestnuts: strengthens kidneys, knees and back

Water Chestnuts: clear heat, cools and benefits digestive organs

Fennel: harmonizes stomach, reduces gas, digestive aid, warms digestive fire

Ginger: warms digestion

Leeks: warm internal coldness

Mung Bean: clears heat, cools summerheat, reduces fever and thirt

Mustard Seeds: expels cold, white phlegm; stimulates and warms the stomach

Black Pepper: warms the belly, reduces gas

Pine Nuts: moistening to the heart, lungs and large intestine (constipation), the moisture prevents wind

Poppy Seeds: reduces nausea

Purslane: detoxifies hot swellings and hot arthritis

Sesame Seeds: moisten intestines

Taro Root: aids the stomach, strengthens the blood

** the above additions are adapted from Paul Pitchford’s wonderful book Healing with Whole Foods