Prawn and ginger brown rice congee
A silky rice porridge with juicy prawns, ginger and spring onion. Soothing, light and still very filling.
- Time55 min
- LevelEasy
- Costabout £1.88 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice, water and ginger in a large pan. Bring to the boil, then simmer gently, partly covered, for 40 minutes. Stir now and then.
40 min - 2
The rice should be broken down and creamy. Add a splash of water if it gets too thick.
- 3
Add the edamame and cook for 3 minutes.
3 min - 4
Stir in the prawns and cook for 3 minutes until pink all the way through.
3 min - 5
Meanwhile, boil the eggs for 7 minutes, cool, peel and halve.
7 min - 6
Ladle into bowls. Top with the egg, spring onions, tamari.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.