Congee with Apricot Jam

Sometimes your stomach needs a little extra love. During the holidays we tend to indulge a bit too much and while we may not end up regretting it, our bodies and bellies tell us maybe we need to be nicer to ourselves.

For me, it’s with Congee with Apricot jam mixed in. Congee is a Chinese rice porridge that my acupuncturist recommended to me over a decade ago. It’s super soothing for the stomach and easy to digest. Plus, I can get a nice plate of carbs before I go off to the track to complete a race without having to eat pasta.

My favorite part of this dish is that is very versatile. You can add any seasoning you like! You can make it sweet or savory. For the sweet, you can use jelly or marmalade or fresh fruits. For the savory you use chicken stock instead of water! It’s all up to you!


1 cup of white rice

8-9 cups of water

1 tablespoon of apricot jam


  1. In large pot water. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
  2. Simmer the congee for about 40 minutes to an hour or until the congee is thickened and creamy. Add apricot jam to taste. Serve the congee hot.

The congee may become thicker as it cools Add more stock or water if needed to make the congee to your desired thickness.

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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