A hearty breakfast doesn’t need to involve washing piles of dirty plates, but it also shouldn’t mean creating a complicated routine.
An Instant Pot help. Mushroom congee comes together easy in just one pot. This makes cooking efficient, leaving you with less washing-up and more time to enjoy the day.
Preparation and Cooking Steps
First you measure a cup of white rice into the stainless steel inner pot.
Jasmine or short grain varieties works best because they break down nicely to create a smooth texture.
Best to use short grain (or jasmine) as it breaks down well, making for a nice smooth texture. You will notice that this style of rice gets powdery… The desired effect for the dish.
To cook the rice, you first wash it really well by rinsing it in running water. Swirl the rice with your hand until most of the water that runs off are clear. This removes any extra starchy or dusty residue from the rice. It’s a couple of minutes work, but makes all the difference to the end result of the congee.
Bring this to a boil, then reduce the heat and let it simmer until all liquid has been absorbed (this takes about 20 minutes). There is a reason the recipe calls for one part rice to eight parts water; with so much water you get a thick, soupy broth instead of fluffy steamed rice.
The key to the correct texture are getting the ratio right.
For the savory side, you throw some chopped carrots and sliced mushrooms into the pot. They add an earthy, colorful element to the otherwise bland rice broth. A sprinkling of salt helps draw everything together.
Because they’re so naturaly flavorful, you just sprinkle in a pinch of salt to bring out the flavors; keep it simple here.
“Before you cook it, you make sure that all of the vegetables has been covered with the liquid. There’s no need to saute them first, the pressure cooking will soften them through and through. It’s a set-it-and-forget-it sort of thing: the mushrooms give up their flavor in the liquid, and the carrots go soft.”
You secure the lid tightly on the pot and check the steam release handle.
Next, you latch down the lid firmly onto the pot. Now, twist the steam release handle closed. The pot needs to lock up and build pressure to fully cook the rice.
Again, make sure there is no leaks of steam; otherwise, the rice won’t come out right. Doublecheck and then go ahead and hit the buttons.
After that, use the display to choose the pressure cook option and set the timer for 35 minutes (on high). The machine will confirm your choice on its digital screen and start heating the pot.
For this recipe, you don’t have to worry about it while it cooks; just let it go until done. In 35 minutes, the rice will break down into a mushy consistency and meld with everything else in the pot.
Once the cycle ends, let the pressure subside on its own. This step allow the congee to continue thickening up (and settling down) a little longer.
Eventually. When the display tells you it’s ready, you pop the top and release the steam.
Stir it all up thoroughly. Mushrooms and carrots is added to the broth and the rice is transformed from grains to a creamy porridge-like consistency.
This is a very nourishing and satisfying congee, served in a warm bowl. It would of been better if more was added.