Beef and Carrot Congee
Prep time
Cook time
Total time
Serves: 2
  • a quarter cup long-grain white rice
  • 4 cups water
  • half a tablespoon oil
  • half a cup diced carrot
  • a quarter cup ground beef
  • 2 stalks green onion, chopped
  • half a teaspoon salt
  • 1 teaspoon white pepper
  1. Soak the white rice in water for half an hour.
  2. While waiting for the rice, prepare carrot, green onion and beef, set aside.
  3. Also, bring 4 cups of water to boil under high heat.
  4. After half an hour, drain the rice and mix with half a tablespoon of oil.
  5. Carefully stir the rice into the boiling water and stir well.
  6. Continue cooking for 7-8 minutes under high heat, stir frequently to avoid the rice sticking to the pan, now the rice should be much bigger than before after absorbing the water.
  7. Turn to low heat and simmer for about 40 minutes with lid on halfway, stir occasionally.
  8. Add ground beef and carrot into the congee, stir well and keep simmering for another 2-3 minutes until they are cooked through.
  9. Toss in the green onion, salt and white pepper, stir well and let it simmer for another minute.
  10. Remove from heat and serve (be careful, the congee is very hot)
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Recipe by Spice the Plate at