INSTANT POT BROWN RICE SEAFOOD CONGEE
Brown rice is a less-processed version of regular white rice. Brown rice contains more nutrients and fibre compared to white rice. When you make congee with brown rice, the brown rice needs to be cooked longer in order to soften and break down. But even then, you will find the texture of brown rice congee to be less smooth, and more chewy than regular white congee. I quite like the added texture that the brown rice gives to congee, as well as the added natural mild nutty flavour brown rice imparts. Let’s get started!

Ingredients:
1 cup or 250 g Long grain Jasmine Brown Rice
2 inch piece of ginger
3 green onions
1 1/2 cups or 375g Shrimp or Prawns (thawed (if frozen), peeled, deveined and tail-off)
1 1/2 cups or 375g Mini Fish Balls (thawed (if frozen), the mini size is easier to eat but if you can only find regular size, that’s fine too)
1 1/2 cups or 375g Wild Sole Fillet (thawed (if frozen), or any kind of white fish fillet such as Ling Cod, Basa, Tilapia)

3-5 Spring roll wrappers (for crispy garnish)
2-3 tablespoons vegetable oil for frying

1 tsp soy sauce and 1/4 teaspoon white pepper to marinate fish fillets

salt and white pepper to taste
Pure sesame seed oil for a little drizzle on top (optional)

Special equipment: Instant Pot and a Frying Pan

Pro tip: defrost frozen seafood in the fridge overnight

Method:
1. Using the Instant Pot Liner, wash and drain the long-grain Jasmine Brown Rice once, or according to the package.
2. Wash and peel the piece of ginger, then slice it up and sliver it (fine julienne). Put half the slivered ginger in the Instant Pot, and save the other half for garnish. (In the video, I forgot to add half the slivered ginger before turning on the Instant Pot, so I added it at the end.)
3. With a towel, dry the bottom and top rim of the Instant Pot Liner before placing it in the Instant Pot. This helps to ensure a good high pressure seal.
4. Add 8 cups of cold water to the brown rice.
5. Plug in your Instant Pot and put the lid on, ensuring the Steam Release knob is in the sealing position.
6. Select the “Porridge” button which will bring up 20 minutes high pressure on the display. Using the + button, increase the time to 35 minutes on high pressure. The Instant Pot will take about 10-15 minutes to come up to high pressure, then it will begin the 35 minute countdown. After the Instant Pot beeps, let it do a natural release which takes about 20-30 minutes.
7. While the congee is cooking, wash and chop up the green onions. Also, slice the fish fillets into large pieces, marinate with 1 tsp soy sauce and sprinkle with white pepper. Keep the fish in the fridge until the congee is done.
8. Prepare the spring roll wrappers by slicing them into strips, 2 inches long, and about 1/2 cm thick. Heat up 2-3 tablespoons of vegetable oil in a frying pan, then fry the Spring Roll Wrapper pieces in the hot oil until golden brown. Drain them on a paper towel. Watch carefully, as they finish frying in about 30-45 seconds, and can also burn quickly!
9. When the Instant Pot has naturally released, press the Off button, and then press the Saute button to bring the congee up to a boil before adding the seafood. Give the congee a good mix with a wire whisk. Do this occasionally while using the Saute mode to ensure the congee does not stick to the bottom and burn.
10. When the congee is gently boiling, stir in the shrimp and fish balls until they are cooked through, about 3 minutes.The shrimp is ready when it changes to a pink color.
11. Then turn off the Instant Pot and add the sliced fish fillet pieces on top, without stirring. Let the residual heat from the congee gently cook the fish, about 3 minutes.
12. Stir in 1 teaspoon of salt and 1/4 teaspoon of white pepper, or to taste.
13. Serve up the congee in a bowl garnished with slivers of ginger, chopped green onion and the crispy spring roll wrapper garnish we made earlier. Drizzle with a little pure sesame seed oil (optional) and enjoy!


#brownrice #congee #francineshuen