Brown rice congee with stewed peanuts


Preparation info

  • Difficulty


  • Serves


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Congee is to Asians what chicken soup is to westerners. We have it when we are ill, or cold, or sad. When I was growing up, I would seek solace in a deep bowl of congee whenever I got my braces tightened. There is something profoundly comforting about it, despite its simplicity. Although it takes a long time to cook, once it is in the pot congee pretty much takes care of itself.

Use tamari instead of dark soy sauce.

Prep time: 20 minutes
Cooking time: 2 hours


  • 1 cup (200 g) brown rice
  • ½ cup (100 g) red split lentils
  • 10 cups ( litres) vegetable stock
  • 3 dried shiitake mushrooms – optional
  • 5 cm ginger, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ teaspoon salt
  • sesame oil, sliced spring onions (scallions), crispy fried shallots and soy sauce, to garnish

Stewed peanuts

  • 1 cup (140 g) raw peanuts
  • ½ teaspoon ground cinnamon
  • ½ teaspoon five spice powder
  • 2 tablespoons dark soy sauce
  • 1 tablespoon brown sugar
  • 3 garlic cloves, crushed


First make the stewed peanuts. Put all the ingredients in a small saucepan with 2 cups (500 ml) water and stir well. Simmer over low heat for about 2 hours, until the peanuts are incredibly tender and soft. Keep an eye on it to make sure it doesn’t boil dry – add a splash more water if needed.

In a large saucepan, mix together all the remaining ingredients except the garnishes, then bring to the boil over medium heat. Turn down to a simmer, cover and leave to cook until the rice and lentils have softened and almost disintegrated, releasing their starch and thickening the liquid. This should take 1–1½ hours, depending on how thick you like your congee. Give it a stir every so often and add a little water if it seems to be getting too thick.

To serve, ladle some congee into each bowl. Top with a generous helping of stewed peanuts, and garnish liberally with sesame oil, spring onions, fried shallots and soy sauce.