I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice.
The Cooking Method
I make this porridge in an Instant Pot. You can also make it in a thick-bottomed pot on the stovetop – no Instant Pot necessary. Although, that method requires more babysitting. Similar to this Instant Pot Congee with Brown Rice and Turmeric, you put your rice into the pot, add water or broth, walk away, and start daydreaming about toppings.
Let’s Talk about Toppings
Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t.
Getting the Rice Porridge Just Right
I’ve settled on a ratio of brown rice to white rice that works really well. You’ll see that reflected in the recipe. It’s one part white jasmine rice to two parts brown jasmine rice. You can optionally pepper that rice blend with 1/4 cup of other quick cooking grains or pulses if you like – French lentils, adzuki beans, Job’s tears, etc. Or not, totally your call!
I know I say this often, but feel free to use this recipe and ratio as a jumping off point. Next time I might add a bunch of chopped herbs, and use another favorite broth in place of water.
I hope you love this rice porridge! It’s nutrient-packed and green. Simple to make. Made with whole foods. Delicious anytime of day. One pan magic. And, the perfect hearty, satisfying canvas to load up with your favorite toppings.
Lastly, for anyone looking for more Instant Pot recipe inspiration, I’ve set up an Instant Pot recipe category – all my favorite successes are featured there. And, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1Enjoy!
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. To make this gluten-free, seek out a GF tamari or soy sauce. You can also use a combination of chopped spinach and arugula here.
1 cup brown jasmine rice
1/2 cup white jasmine rice
9 cups water or mushroom broth
1 teaspoon fine grain sea salt
1/4 pound+ chopped spinach
6 chlorella tablets, crushed in m+p (optional boost!)
(optional) 1/4 cup of other quick-cooking grains: quinoa, millet, french lentils, Job’s tears, etc.
toppings pictured: lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly and drizzled with shoyu
Combine the rices (and any bonus grains), water, and salt, 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. Stir in the spinach and green powder (if using)
Serve the congee topped with whatever toppings you like, I have the ones pictured here listed in the ingredients list. Use as few or many as you like!
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1