When I was growing up, a cold was never treated with medicine first. It was treated with congee — ginger for warmth, scallion to open the pores, and a patience that only a slow pot understands.
Congee is gentle on digestion, making it a traditional recovery food. Ginger warms the middle and disperses cold; scallion opens the body's surface. Together they support the Spleen and Lung while asking very little of the stomach.
Find these at Asian markets, Whole Foods, or via our Herb Grimoire.
Rinse the rice until the water runs clear.
Combine rice and water in a pot. Bring to a boil, then reduce to a gentle simmer.
Cook 45-60 minutes, stirring occasionally, until the rice breaks down into a silky porridge.
Stir in ginger and simmer 5 more minutes.
Season with salt, top with scallions and a drop of sesame oil. Serve hot.
Warming and restorative — traditionally served during illness recovery and cold weather. Educational purposes only.
Congee is what Chinese grandmothers make when you are tired, recovering, or simply need a warm bowl of something that asks nothing of you.
Rice simmered until it surrenders, seasoned with ginger and scallion — salty, silky, and endlessly comforting.
The berry that tastes of all five flavors — and supports deep reserves.
The bedtime elixir: warm milk, cinnamon, honey, and a good night's sleep.
The silky, classic dessert soup that nourishes the Heart.