4 Serves
87 Mins
6 g
50 g
7 g
Thoroughly rinse the rice and prepare the offal by cleaning and slicing it into bite-sized pieces using a chef's knife.
Ingredients, vitamins, and health benefits
Offal (Abats)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
154 mg / 4,700 mgSodium
721 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat.
Add the sliced offal to the pot and sauté until browned, then stir in the rice and enough water to cover the mixture.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the rice has completely broken down into a thick porridge consistency.
Season the congee with salt and pepper to taste, stirring well before serving hot.
Rice
Vegetable Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
154 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g41
g25
g
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IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
15 µg / 55 µgAlcohol
0 g