Why: Congee is a staple in many Asian postpartum traditions. It’s warming, easy to digest, nourishing, and can be made in large batches and reheated.
Ingredients:
- 1 cup white rice (jasmine or basmati—easier to digest than brown rice postpartum)
- 6-8 cups bone broth (or water, but broth is much more nourishing)
- 1-inch piece fresh ginger, grated
- 2-3 cloves garlic, minced
- 1 tablespoon ghee or coconut oil
- Sea salt to taste
- Optional toppings: soft-boiled egg, shredded chicken, green onions, sesame oil, seaweed, sautéed mushrooms
Instructions:
- Rinse rice until water runs clear
- Combine rice, broth, ginger, and garlic in a large pot
- Bring to a boil, then reduce to a low simmer
- Cook for 1-2 hours, stirring occasionally, until rice breaks down into a porridge consistency (add more liquid if it gets too thick)
- Stir in ghee and salt
- Serve warm with your choice of toppings
Make-ahead tip: Cook a big batch and store in the fridge. Reheat individual portions as needed (add a splash of broth or water to thin if needed).
Variations:
- Add cooked chicken or fish for extra protein
- Stir in dark leafy greens (cooked) at the end
- Top with an egg yolk for extra richness
- Add warming spices (cinnamon, fennel, turmeric)
