Instant Pot Congee with Brown Rice and Turmeric
You can absolutely make this on a stovetop if you don't have an Instant Pot. Combine the ingredients in a thick-bottomed pot bring to a simmer, and then cook over low-medium heat until you have a loose porridge.
brown jasmine rice
white jasmine rice
water or mushroom broth
fine grain sea salt
(optional) 1/4 cup of other quick-cooking grains: quinoa, millet, french lentils, Job's tears, etc.
salted peanuts, flash sautéed bok choy, pickled shaved mushrooms*, soy sauce, a spicy chile oil or sriracha, sprouts or micro greens, a few rogue chickpeas
Combine the rices (and any bonus grains), water, salt, and turmeric in the Instant Pot or multi cooker. Secure the lid, set the pressure release valve to SEALING. Press MANUAL and set for 30 minutes at high pressure. Let the pressure NATURAL RELEASE (30-40 minutes). Gently shake or tap the pressure cooker, and then carefully open away from you. If you like the consistency a bit thinner, add more hot water or broth.
Serve the congee topped with whatever toppings you like - peanuts, a spicy chile or oil sriracha, something a bit salty, and something green are favorites. But, you're only limited by your imagination here!
Prep Time 2 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 32 minutes
*To make pickled shaved mushrooms, shave 1 pound of mushrooms very thin. Place them in a medium saucepan with 1/3 cup sugar, 1/2 cup soy sauce, 1/2 cup apple cider vinegar, 1 cup water, and 1/2 teaspoon turmeric. Bring to a simmer for just a minute or two. Remove the mushrooms with a slotted spoon. Return them to the brining liquid (in a jar) once it has cooled and refrigerate for up to a week. Serve the mushrooms drizzled with brine.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1