1 cup long grain white rice, rinsed
4 cups reduced salt vegetable stock*
3 cups water
5cm knob of ginger, peeled & thinly sliced
3 stalks celery, chopped
1 carrot, peeled & diced
2 cups broccoli florets
2 spring onions, green part only & thinly sliced
Add the rice, stock, water and ginger to a large pot and bring to the boil. Reduce heat to low and simmer for 30 minutes. Stir occasionally to prevent clumping or sticking.
Add the celery, carrot and broccoli and simmer until the vegetables are tender. Garnish with a spring onion.
Tip: You can add more water to the congee to reach your desired thickness.
* Gluten free if using gluten free vegetable stock