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Bengali Rice Congee
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A picture of Bengali Rice Congee.

Bengali Rice Congee

Kiron Ahsan
Kiron Ahsan @cookingwithkiron
Toronto

Jau bhaat, phenaa bhat or more globally known as Congee. Congee is an English word. It came from the tamil word kanji. Congee is a savory rice porridge. Its rice cooked with lots of water. Every region has their own way of making it. Congee originated in China and dates back to about 1000 yrs BC. So its been around for a while.
I made it my way in an Instantpot to save time. I made it how its done in Bangladesh. Hope you like it. There’s no limit to congee combinations. Depending on one’s choice, it might contain chicken, fish, eggs, vegetables, herbs, spices, grains, condiments…maybe everything I mentioned. It’s the ultimate comfort food.

Jau bhaat, phenaa bhat or more globally known as Congee. Congee is an English word. It came from the tamil word kanji. Congee is a savory rice porridge. Its rice cooked with lots of water. Every region has their own way of making it. Congee originated in China and dates back to about 1000 yrs BC. So its been around for a while.
I made it my way in an Instantpot to save time. I made it how its done in Bangladesh. Hope you like it. There’s no limit to congee combinations. Depending on one’s choice, it might contain chicken, fish, eggs, vegetables, herbs, spices, grains, condiments…maybe everything I mentioned. It’s the ultimate comfort food.

Read more

Bengali Rice Congee

Kiron Ahsan
Kiron Ahsan @cookingwithkiron
Toronto

Jau bhaat, phenaa bhat or more globally known as Congee. Congee is an English word. It came from the tamil word kanji. Congee is a savory rice porridge. Its rice cooked with lots of water. Every region has their own way of making it. Congee originated in China and dates back to about 1000 yrs BC. So its been around for a while.
I made it my way in an Instantpot to save time. I made it how its done in Bangladesh. Hope you like it. There’s no limit to congee combinations. Depending on one’s choice, it might contain chicken, fish, eggs, vegetables, herbs, spices, grains, condiments…maybe everything I mentioned. It’s the ultimate comfort food.

Jau bhaat, phenaa bhat or more globally known as Congee. Congee is an English word. It came from the tamil word kanji. Congee is a savory rice porridge. Its rice cooked with lots of water. Every region has their own way of making it. Congee originated in China and dates back to about 1000 yrs BC. So its been around for a while.
I made it my way in an Instantpot to save time. I made it how its done in Bangladesh. Hope you like it. There’s no limit to congee combinations. Depending on one’s choice, it might contain chicken, fish, eggs, vegetables, herbs, spices, grains, condiments…maybe everything I mentioned. It’s the ultimate comfort food.

Read more
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Ingredients

35 minutes
2 servings
  • 1 cuprice. I used short grain rice. basmati will do too
  • 1/3 cuplentil (masoor daal)
  • large chunks (used 4 pieces) of pumpkin, green papaya, potatoes, 5-6 whole okras
  • 6 cupswater (can go up to 8 cups in total)
  • 2green onion stalk
  • chunk of ginger
  • 1 tspchicken broth mix
  • 7-8garlic cloves
  • 3 tbspmustard oil
  • 1 tbspghee
  • 1 lbjumbo tiger shrimp
  • 1/2 tsppaprika,
  • salt and pepper tastewise
  • 1egg (optional)
  • store bought fried garlic bits for garnishing (optional)
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Steps

35 minutes
  1. 1

    Step 1- Wash the 1 cup rice and 1/3 daal together in cold water. Wash and rinse about 5 6 times.

    A picture of step 1 of Bengali Rice Congee.
  2. 2

    Step 2- Cut pumpkin,green papaya, potato into 4 large chunks

  3. 3

    Step 3- add6 cups of water to the rice and daal mix in the instantpot containter. I wanted the consistency to be a bit thick. If you want it more liquidy, add 2 more cups of water. Add Salt tasteswise, I will be adding some chicken broth mix later on, add 1 whole green onion stalk, chunk of ginger, a teaspoon of chicken broth, mix everything in.

    A picture of step 3 of Bengali Rice Congee.
  4. 4

    Step 4- Put the nozzle in the seal position. Cook on high pressure for 17 minutes

    A picture of step 4 of Bengali Rice Congee.
  5. 5

    Step 5-mince 7-8 garlic cloves and 1 green onion

    A picture of step 5 of Bengali Rice Congee.
  6. 6

    Step 6- Marinate 1 lb jumbo tiger shrimp with ½ tsp paprika, Salt and pepper tastewise. Marinate for 10 minutes

    A picture of step 6 of Bengali Rice Congee.
  7. 7

    Step 7- once 17 minutes are up rest instantpot for 15 minutes without releasing the pressure

  8. 8

    Step 8- heat 3 tbsp mustard oil and 1 tbsp ghee on med hi. Add the minced garlic onion mix. Saute for a minute. Add the shrimp. And cook 3 minutes/side

    A picture of step 8 of Bengali Rice Congee.
  9. 9

    Step 9- Fry an egg (optional). heat 1 tsp oil on med hi, crack egg and cook for few minutes
    Step 10- Plate everything. Garnish with some optional fried garlic bits. Enjoy !!

    A picture of step 9 of Bengali Rice Congee.
    A picture of step 9 of Bengali Rice Congee.
  10. 10

    Step 9- Fry an egg (optional). heat 1 tsp oil on med hi, crack egg and cook for few minutes
    Step 10- Plate everything. Garnish with some optional fried garlic bits. Enjoy !!

  11. 11

    Https://www.youtube.com/watch?v=ynQfEb2ErnQ

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Kiron Ahsan
Kiron Ahsan @cookingwithkiron
on June 03, 2022 21:23
Toronto
I love cooking because its fun. It’s a way to express myself. Its an universal language which everyone understands. Cooking is an art where a doodle can be delicious. There’s such a large spectrum of experimentation, the possibilities are endless and the outcome is edible which is fantastic. Any process which involves all our 5 senses for gratification is bound to deliver joy and pleasure. Food is something to be shared. There is no right or wrong in cooking as long as its delicious. Cooking doesn’t have to be hard. It should be a mix of tradition, convenience and mostly indulgence. And it also should be about what works for you. Its all about experiencing the flavors of the world and enjoying it. It’s a continuous learning process which is never ending but its fun and fulfilling. Cooking is food for my soul. It gives me an opportunity to nurture my family and friends, express my love and care for them. Learning, exploring, creating, connecting with other cultures and people, inner peace, control of ingredients and techniques, making memories, passing on skills, learning about nutrition, participating in traditions and creating new ones, I can keep going- but these are the main reasons why I love cooking.Follow me on YouTube https://www.youtube.com/channel/UCKRcitFRiA5vBw20oGKnQDgInstagram: kiron_ahsan
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