[cooked-sharing]
Heat a heavy-based frypan over medium-high heat.
Add rice and roast until dark brown in colour, stirring constantly so the rice doesn’t burn.
Put the rice in a saucepan and add boiling water, sea salt and seaweed.
Cook, covered, over low heat until all the water is absorbed – approximately 2 hours.
You can eat the roasted congee with a mix of nuts, seeds, fruit, yoghurt and real maple syrup and honey.
This is a wonderful warm meal; however, it can be eaten cold. Store any leftovers in the fridge.
Ingredients
Directions
Heat a heavy-based frypan over medium-high heat.
Add rice and roast until dark brown in colour, stirring constantly so the rice doesn’t burn.
Put the rice in a saucepan and add boiling water, sea salt and seaweed.
Cook, covered, over low heat until all the water is absorbed – approximately 2 hours.