So soothing & nourishing for our bodies. It’s like a big warm hug for your body & soul!

Congee is slowed cooked rice, cooked until it’s almost falling apart. The starch from the rice becomes thick which nourishes the lining of our digestive tract & can help it to heal in certain digestive conditions. I like to flavour it up with herbs & spices to make it even more nutrient packed.




- 6 garlic cloves

- a piece of ginger the size of 2 thumbs

- a small bunch of coriander

- 1 cup of brown basmati rice

- 6 cups of veggie stock

- a couple of handfuls of baby spinach

- The toppings I used here are roast sweet potato, pan fried asparagus, fresh spring onion & chili flakes


- Finely chop the garlic, ginger & coriander stalks

- Sauté in a large pot with a good glug of olive oil until fragrant

- Stir in the rice & stock & bring it to a mild boil

- Simmer on a really, really low heat, as low as your stove will go with the lid on for an hour or so until it becomes a porridgey consistency

- Once it’s done, stir through the spinach & leave it few a couple of minutes to wilt

- Serve with whatever you toppings you feel like. Spring onion & sesame seeds are also great with this.