Well, here we are, in the midst of COVID World, a new normal which involves a lot of home-cooking, a lot of take-out, and a lot of ways to stretch out what we have.
As I work a 9 – 5 (or, occasionally, an 8 – 6) from my home office set-up, I’ll admit: This meal prep lover has been royally SUCKING at meal prepping. My last day at my office in Midtown Manhattan was on March 17th. I think the last time I ate breakfast on any given morning was March 20th. My lunches, usually rushed and around 2 p.m., consist of a cheese quesadilla or half a box of Frosted Flakes.
I just don’t have the brain to deal with any of this. We’re all trying out best.
HOWEVER! Boy, was I luckily when I had a work day last week that had limited meetings and I had four cups of leftover rice in my fridge. Some of it was kimchi rice left over from a dish I got from my local Korean spot – Mokja – and the rest was leftover white rice from a homemade dinner the other night. I used the few brain cells I had still firing and made a delightful velvety congee that I got three meals out of! Better than reheating dried out leftover rice for lunch days later, eh?
Congee from scratch is great to make, but this is a quicker and wonderful substitute if you don’t have as much time on your hands!
Kimchi Congee with Leftover Rice
- 4 cups leftover rice
- 1/2 cup kimchi (you pick your spice preference!)
- 2 cups chicken broth (vegetable broth can be subbed)
- 1 & 1/2 cups water
1.) Add all ingredients to a large pot and mix. Turn heat to medium-high until liquid starts to bubble. Turn down heat to medium-low and stir constantly until a porridge-like consistency is reached, approximately 25 – 30 minutes; if the congee gets too thick and dry, add in 2 additional tablespoons of water at a time until it reaches a thick yet stir-able consistency.
2.) Remove from heat, and add congee to a bowl with toppings of choice. Allow remaining congee to cool slightly before adding to a container for refrigeration; will last up to five days in the fridge.