4 Serves
78 Mins
Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain.
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ThaiVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
42 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
386 mg / 4,700 mgSodium
1697 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
9 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
In a large stock pot, heat the vegetable oil over medium heat and sauté the minced ginger and onion until fragrant.
Add the rinsed rice to the pot and stir to coat with the oil, then pour in the hot water or stock.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 60 minutes, stirring occasionally to prevent sticking.
Season the congee with salt and black pepper to taste, and serve hot in bowls.
35
g10
g32
g
Cameroonian
Thai