1 cup jasmine rice, uncooked
8 cup water
fresh ginger, 2 inches, peeled (optional)
¼ tsp. salt
Rinse rice under cool water.
Combine rice, water, ginger, and salt in the bowl of an Instant Pot / pressure. (Note: If using ginger, add the piece of grated ginger whole so that it will infuse the congee with flavor but can be removed at the end of cooking. If you like a more intense ginger flavor, grate the ginger into the congee, but use half as much as listed.)
Close and lock the lid.
Set the pressure cook / manual setting on High for 22 minutes.
Allow the pressure to release naturally. (Note: This is important. Congee is very starchy and, if the pressure is manually released, it may foam and clog the pressure release valve.)
If a whole piece of ginger was added to the congee, remove and discard the ginger.
Unlock the lid. Serve congee warm.
Sugar: 1g
:
Calcium: 18mg
Calories: 113kcal
Carbohydrates: 25g
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 35mg
Protein: 2g
Saturated Fat: 1g
Sodium: 97mg
