What the heck is congee?! Let me tell you... if you can tolerate grains in your diet and are candida free I'd recommend trying this yummy bowl of amazingness! I'm just a girl with a appetite for chocolate even while learning to navigate SIBO. At the beginning of my treatment I could not eat this. So far, two years out from treatments I've been ok. I've had 8 SIBO treatments in all to date. It's been a long drawn out two years but with little treats to keep my sanity at bay like the above bowl of yumminess I seem to do ok!
Congee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for the ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
Here's how to make a batch of regular Congee
8 cups of water to 1 cup of jasmine rice (you can rinse your rice if you'd like)
Slow cooker, heat setting on low and cook slowly for 8 hours or overnight.
Transfer to container and cool.
Add Your Fixings and Flavor
1 teaspoon dark cocoa
1/4 teaspoon Stevia (no inulin SIBO approved)
1/4 cup blueberries
1T Flaxseed Meal
1 teaspoon chia seeds
1 teaspoon shredded coconut
1/2 teaspoon cacao nibs
Calories 186, Protein 6g, Carbohydrates 24g, Fiber 6g, Sugar 4g, Fat 8g