Ingredients
Equipment
Method
- Rinse your rice under cool water - rinsing your rice will remove dust, debris, excess starch, and arsenic.
- Add rice and water: Add 1 cups white rice and 8 cups water to your pressure cooker. For a thinner, more silky congee, you can increase water up to 10 cups — great for very young children or anyone who needs extra hydration.
- Add ginger: Stir in 1 tablespoon finely grated fresh ginger. Fresh ginger is best — it's a natural remedy for nausea and helps soothe an upset stomach.
- Pressure cook: Seal the lid and pressure cook on high for 30 minutes
- Natural release: Allow the pressure to naturally release — do not use the quick release valve. This prevents the valve from getting clogged.
- Serve and top: Scoop into a bowl. Top with a drizzle of maple syrup, a 1 pinch of salt, and a 1 pinch of ground cinnamon.
- Stir gently and serve warm.
For babies & toddlers:
- You can thin it out with extra water and let it cool more before serving. Always check with your pediatrician for children under 12 months.
Notes
Why these toppings work:
🍁 Maple syrup — provides gentle glucose for energy when little ones aren't eating much, plus trace minerals
🧂 Salt — helps replenish electrolytes lost from vomiting or diarrhea
🌿 Cinnamon — anti-inflammatory and adds warmth without overwhelming a sensitive tummy
🫚 Ginger — well-researched natural anti-nausea remedy, safe for kids Storage: Keeps in the fridge for 3 days. The congee will thicken — just add a splash of water when reheating.
🧂 Salt — helps replenish electrolytes lost from vomiting or diarrhea
🌿 Cinnamon — anti-inflammatory and adds warmth without overwhelming a sensitive tummy
🫚 Ginger — well-researched natural anti-nausea remedy, safe for kids Storage: Keeps in the fridge for 3 days. The congee will thicken — just add a splash of water when reheating.