With a Chinese background, I'm always craving congee ('jook'). It's the dish most Chinese turn to when they're feeling under the weather. It's fed to babies when they first get introduced to solids. It is the ultimate comfort food.
It is, essentially rice that has been cooked down to a 'soupy' consistency.
Unfortunately, since it is made with white long grain rice, it has a high GI, and no sooner have you eaten it, then within 2 hours you get hungry again.
I have been experimenting with ways to make a low GI version: comfort food that keeps you fuller for longer.
Various themes on this work, it depends on how far you are willing to depart from the white soupy original. Servings are for 5-6 people, I eat this for breakfast.
Make up 1 1/2 cups using part or all of the following:
3-4 dried shittake chinese mushrooms
stock cube (optional, for flavour. Sorry - my stock-making skills are not up to scratch).
Enough water to cover this 3 times. I have a giant thermos pot which I cook this congee in overnight. It's like a slow cooker pot, but you don't need to connect it to power.
My favourite combination is
1/2 cup rolled oats
1/2 basmati rice
1/2 pearl barley
tablespoon of quinoa.
It looks pretty authentic, doesn't it?
I have tried making versions with more quinoa, but unfortunately it tends to turn the congee yellow, and it tastes very 'beany'.
Oats and pearl barley work quite well as well. The oats give you a very gelatinous texture, the rice loosens it up, and the pearl barley adds texture and makes you feel wholesome whilst eating it.
Once the mix is cooked up, I pull out the mushrooms, slice them up, and then add them back in again.
Of course my downfall with this dish is eating it with traditional accompaniments - like yao jar guai (deep fried breadsticks) for dipping, and salty egg.