Gentle on the Tummy Congee

A simple, healing congee made with nourshing ingredients. Best made with homemade stock or a high-quality organic premade version. From the book 'The Yogic kitchen' by Jody Vassallo.

1. Place the rice, stock, kombu, sliced ginger, ghee and sesame oil in a saucepan, cover and cook over medium heat for 1-11/2 hours, stirring several times to prevent the rice from catching on the bottom of the pan. (Alternatively, cook for 4 hours in a slow cooker on the highest setting.)
2. Serve the congee in bowls, topped with the sesame seeds, spring onion, pickled ginger and coriander leaves and finish with some white pepper (if using) and a dob of ghee.

1/2 cup (100 g) organic basmati rice
1.5 litres homemade Vegetable or Chicken Stock (Recipe can be found in The Yogic Kitchen book)
A piece of kombu
3 thin slices of ginger
1 tbsp ghee, plus extra to serve
1 tbsp organic toasted sesame oil
3 tbsp toasted organic sesame seeds
3 spring onions, sliced
2 tbsp pickled ginger, finely shredded
A handful of coriander leaves
Freshly ground white pepper, to serve (optional)

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