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Vanilla-Scented Rice Pudding
Jade Rice Congee with Shiitake Mushrooms
| By : |
Jade rice gets its gorgeous green hue from bamboo juice. Although the color fades somewhat during cooking, it imparts a subtly sweet flavor and lovely creamy texture to congee, an Asian-style rice porridge. It is complemented by the umami richness of shiitake mushrooms and a hint of ginger and garlic.
Jar size: 4 cups
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 Servings
|
Ingredients
Dry ingredients
- 2 1/2 cups jade pearl rice
- 1/4 cup dried onion
- 1 teaspoon dried garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 cup dried shiitake mushrooms halved
For Cooking and Serving
- 12 cups vegetable broth or water
- green onions thinly sliced, to serve
- soy sauce to serve
Ingredients
Dry ingredients
For Cooking and Serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
12 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 10 minutes. Press Cancel and allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
To Serve:
- Top with fresh green onions and soy sauce to taste.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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I made a slightly modified version of this, in that I used a preserved duck egg to flavor it, and used regular short grain rice instead of the Jade rice called for. It was tasty, but at the proportions given, it made a very thick (oatmealish) breakfast like congee, rather than the thick soupy consistency I was hoping for.
The dried mushrooms were excellent.. I added some of that sweet Chinese sausage that is being made in California and which can be had at Oriental groceries here. Yummy!