I am pretty sure many people detest brown rice because first, it has a raw organic taste, and for some, it’s probably blend or tasteless, unlike our white rice which is sweet and has an aromatic rice fragrance. Second, it takes much much longer to cook. Third, healthy food are never delicious to begin with. LOL. But after all that was mentioned by our leaders during the recent National Day rally on health issues, the social media start to have a downpour of postings with all kinds of healthy grain rices. Well, at least everyone is beginning to re-look our health with a more serious approach now and feeding ourselves with foods that are more beneficial to the health. So Thanks to Naturel for presenting me with this awesomely wholesome organic hamper that’s much filled with nothing but goodness for the health. In fact, healthy brown rice can be very delicious too if they are cooked well. And if time is ever a concern then, here’s to sharing a quick and effective way to get your piping hot and super tasty bowl of home-cooked Fish & Abalone Brown Rice Congee in the shortest time possible. In fact, I learnt this little trick from an elderly previously. Have the brown rice together with some water added to a blender and blend till the rice is coarsely fine. Doesn’t have to be ultra fine though because the cooking of the congee thereafter will break it down further into smoother grains. This will greatly shorten the time you need to cook the brown rice till soft and smooth congee stage but effectively achieving the same results. :)
I dunked it with some Toman fish, leftover abalone slices and Shimeiji mushrooms and it was so good that I actually had a non-stop 2nd helping of it. So here’s to sharing the recipe for a good bowl of Fish and Abalone Brown Rice Congee made from Naturel Organic Brown Rice that’s superbly delectable and perfectly appropriate for the chilled weather these days !
- ½ cup brown rice (plus some water for blending)
- 50ml pork broth/chicken stock
- 300ml water
- 1 tbsp shredded ginger (plus more for garnishing)
- 7-8 slices of fish
- 5 slices abalone
- 20g Shimeiji mushrooms (optional)
- 1 tbsp abalone juice (if unavailable, can replace with 1 tsp of abalone sauce)
- 2 tsp light soya sauce
- 1 tsp ginger juice
- dash of pepper
- some fried shallots (for serving with)
- some diced spring onion (for garnishing)
- Blend the brown rice together with some water in a tall blender till coarsely fine.
- Add the blended rice with the water together with the stock, water and shredded ginger in a deep pot.
- Allow the rice to be cooked on medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot. At the same time, add the sauces, ginger juice and pepper.
- Before reaching desired consistency, add the sliced fish, abalone slices and mushrooms. Stir to mix well.
- Cook till desired consistency (around 20 minutes for me). Serve hot with diced spring onion, shredded ginger and fried shallots.