Flavour Spotlight on Black Rice Congee
September 21st 2017
Congee is popular throughout Southeast Asia, and there are endless variations. At the heart of this delicious dish is rice porridge. While most commonly served for breakfast, it also works for lunch, dinner, or a hot snack. For our sample serving, we’ve used black rice, and added a simple blend of ginger, white pepper, and salt. Topped with a tea egg and sliced avocado, it’s a visually striking combination that’s as pleasing to the eyes as it is the palate.
Congee is just one example of the kind of exotic fare many consumers are looking to try as an alternative to familiar breakfast foods. With the right blend of flavours, even a staple like rice can take on a whole new look and feel.
For the Black Rice Congee:
3/4 cup (150 g) black rice
6 1/2 cups (1560 ml) Kitchen Basics Chicken Stock
1/2 tsp (1 g) Club House Ground Ginger
Club House Ground White Pepper, to taste
Club House Sea Salt Grinder, to taste
Soy Tea Egg (recipe follows)
McCormick Organic Sesame Seeds, toasted
Sliced green onions
Yield: 2 to 4 servings
Prep Time: 8 hours 10 minutes
Cook Time: 35 to 40 minutes
In a large bowl, rinse black rice under cold running water while swirling the grains around with your hand. Drain. Repeat process until water runs clear. Place washed rice into a resealable freezer-safe bag. Freeze for at least 8 hrs.
In a large pot bring the Kitchen Basics Chicken Stock and the Club House ground ginger to a boil. Add the frozen rice, stirring to break up the rice. Bring back to a full boil, lower temperature, cover, and simmer for 35 to 40 minutes. Occasionally stir the rice to ensure rice does not stick to the bottom of the pot.
After the rice has simmered for the allotted time and has reached a thick consistency, grind in the Club House Sea Salt and stir in the Ground White Pepper to taste.
Serve the black rice congee with a halved soy tea egg, sliced avocado, drizzled with sesame oil, and sprinkled with McCormick Organic Sesame Seeds that have been lightly toasted and green onions.
For the Soy Tea Egg:
4 to 6 eggs
6 cups (1440 ml) water
3 2/3 cup (880 ml) water
1/3 cup (80 ml) soy sauce
4 pcs (4 g) McCormick Whole Star Anise
3 pcs (11 g) black tea bags (eg. orange pekoe or english breakfast)
3 pcs (1 g) McCormick Gourmet Whole Cloves
2 pcs (1 g) McCormick Gourmet Bay Leaves
1 3” (7 g) Club House Cinnamon Stick
1 tbsp (14 g) dark brown sugar
1 tsp (6 g) Club House Sea Salt Grinder
1/2 tsp (1 g) Club House Chinese Five Spice
1/2 tsp (1 g) Club House Ground Ginger
Yield: 6 to 8 servings
Prep Time: overnight 10 minutes
Cook Time: 10 minutes
In a large bowl carefully cover the eggs with hot, but not boiling, water. This will reduce the chances of the egg cracking when it is submerged into the boiling water.
In a medium pot bring the 6 cups of water to a boil. Remove pot from heat and with a ladle, carefully lower the warmed eggs one at a time into the boiling water. Once all the eggs are in, place pot back onto the heat and bring to a boil; boil for 8 minutes.
While the eggs are boiling, make the soy-tea marinade.
In a medium pot, bring the 3 2/3 cups water to a boil. Add in the soy sauce, star anise, tea bags, McCormick whole cloves, McCormick bay leaves, Club House cinnamon stick, dark brown sugar, Club House Grinder sea salt, Club House Chinese five spice, and Club House ground ginger. Lower heat and simmer for 5 minutes. Cover pot with a lid and turn off heat until eggs are ready.
Remove the eggs from heat. Run cold water over the eggs until eggs are cold.
With the back of a small spoon, tap each egg until the shell is completely covered in cracks. Be careful not to tap too hard as you do not want the shell to peel off.
Carefully lower eggs into the marinade. Bring the mixture back to a boil, lower heat and then simmer for 2 minutes. Cover and remove from heat. Allow eggs to sit in the marinade. Once cooled, place eggs in the refrigerator overnight.
Peel eggs. For optimal flavour, place peeled eggs back into the marinade for an additional 30 minutes or even several hours, spooning and rolling the eggs over to ensure an even coating.
Strain the soy-tea marinade and discard solids.
*Freezing the washed rice reduces the cooking time considerably. This method can be used for any type of rice variety.
*Water can be used in place of the chicken broth, but more salt will likely be needed to flavour the congee. Alternatively, any broth can be used for the chicken broth.
*While the rice is freezing, make the soy tea eggs.
*The soy tea marinade can be reused several times.
*The soy tea eggs can be made up to a week in advance and kept in an airtight container or jar.
*Ensure eggs are submerged in the marinade.