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Oh, Congee, Congee...

July 11, 2018

Congee is a traditional porridge in many parts of Asia, made of rice and water.  It can be sweet or savory, thick or smooth, but it is always comforting.  I like to serve this and a mug of warm bone broth to mamas as their first meal after birth.  The rice is totally broken down, so there is little effort required from the digestive system, and the molasses adds iron as well as a rich sweetness.  The spices and ghee add to the perfection of this dish! Start cooking when labor starts and the house will smell amazing...just don't forget to stir it! 



First Days' Rice Congee                                                              

based on a recipe by Ysha Oakes, Sacred Window Ayudoula Founder


8 cups pure water 

1/2 cup basmati rice    

1/4 cup dark, iron rich sugar (Sucanet, Rapadura, molasses or dark jaggery)

1/4 cup or 2-3 Tablespoon per serving ghee (or sesame oil/toasted sesame oil)

1 teaspoon ginger powder

1/3 teaspoon cinnamon powder

1/4 teaspoon clove powder

1/4 teaspoon ground black pepper

1/4 teaspoon optional, anise seed or cardamom powder


Rinse rice to remove any powders or enzyme inhibitors. 

Bring water and rice to a boil in large heavy bottomed pot. 

Stir occasionally for several hours.  

When beginning to thicken, add the sugar and all the spice powders. 

Add 1/2 of the ghee. 

Continue to stir as needed. 

When gelatinous, serve steaming hot, with added ghee (another T or more). 

Keep hot and serve as desired through the day, with as much of the dark sweetener as desired.


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