Rice Cooker Congee Recipe for Corn and Crab Congee
Our rice cooker congee recipe makes a quick and easy corn and crab congee that’s drizzled with sesame oil and chilli oil, sprinkled with crunchy fried shallots, and garnished with fresh coriander and slices of spring onions. It’s addictively delicious, incredibly comforting and super versatile. You can use this basic rice cooker rice porridge recipe, which is a cheat’s congee recipe, to make a Southeast Asian style rice porridge with any kind of seafood, fish, chicken, pork, or vegetables, and garnish with your favourite herbs and condiments.
Servings: 4
Calories: 353kcal
Equipment
- Fine Mesh Strainer
- Rice Cooker
- Thai/Chinese Serving Bowls
Ingredients
- 1 cup jasmine rice rinsed
- 4 cups water or as per your rice cooker indicator, and more as needed
- 1 stalk lemongrass white end only, finely sliced, or 1 tsp ground lemongrass or lemongrass paste
- 1 piece fresh ginger cut into 3-4 pieces, or 1 tsp ground ginger, or ginger paste
- 1 tsp fish sauce
- 170 g can crab meat or fresh crab meat, and brine
- 420 g can corn kernels or fresh corn sliced off cobs
- 1 tbsp sesame oil
- 1 tbsp chilli oil or chilli crisp
- 2 tbsp crunchy fried shallots
- 1 spring onion finely sliced
- 1 cup fresh coriander sprigs
Instructions
- To a fine mesh strainer, add a cup of jasmine rice and rinse under a tap of running water for 30 seconds or so just to remove any impurities. No need to wait until the water is completely clear because you want some starch to thicken the rice porridge.
- To your rice cooker, add the washed rice, 3 cups of water, lemongrass, ginger, and fish sauce, stir well, put the lid on, and turn on the rice cooker — or set to ‘rice porridge’ if you have a sophisticated rice cooker. If the rice cooker starts to bubble so vigorously, the lid jumps up and down and liquid splutters out of the hole (this doesn’t happen with all rice cookers), loosely lay a cotton tea towel on top of the lid.
- When the rice cooker turns off, leave it to continue steaming for a few minutes, remove the lid, and stir the rice porridge. If you don’t have a rice porridge texture and what’s in the rice cooker is more like wet steamed rice, add another cup of water or more as needed; every rice cooker is different. Stir, close the lid, and allow it to cook for a few more minutes.
- To the rice cooker, add almost all the crab meat, including brine, and almost all the corn kernels, saving the equivalent of a tablespoon of each of the crab meat and corn kernels per bowl for garnishing. Stir in thoroughly,
- add another cup of water if needed, stir, close the lid, and allow it to cook for a few more minutes.
- When the congee texture is to your liking and you’re ready to serve, ladle the rice porridge into bowls, drizzle with sesame oil and/or chilli oil, sprinkle with crunchy fried shallots, and garnish with spring onion slices and fresh coriander sprigs. Serve immediately with more dishes of condiments and fresh herbs so guests can customise their congee.