More cheap breakfast options: Congee

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Source: Judith Benn Hurley

 

Rice Cereal, Chinese Style (Congee)

 

In China this cereal is served on the street, often

topped with scallions. Try it with a swirl of maple

syrup or brown rice syrup.

 

1 Cup short grain brown rice

5 Cups water

Pinch of sea salt

 

Combine all of the ingredients in a pressure cooker

and cook according to manufacturer’s instructions

until tender, about 35 minutes. If you don’t have a

pressure cooker, bring the ingredients to a boil in a

soup pot; reduce the heat, cover loosely, and cook

until tender, about 50 minutes. Stir well and serve

warm. Or make the cereal ahead and keep it covered

and refrigerated for up to a week.

 

To reheat one serving in the microwave, scoop the

cereal in a bowl, cover, and microwave on full power

for 2 minutes. Let the cereal stand for about 11/2

minutes before removing cover and serving.

 

If the weather is hot or dry: top with sliced bananas.

 

If the weather is cool or damp: use half rice and half

millet.