Early Postpartum Congee
iNGRIDIENTS:
1 cup of basmati white rice
16 cups of water
warming spices such as cardamom, black pepper, cumin, fennel or pippali and/or small amounts of ginger, clover or cinnamon powder
ghee, grass fed butter or coconut oil
DIRECTIONS + GUIDANCE:
Wash rice thoroughly until the water run mostly clear. To do so measure 1 cup of rice, place in a large bowl and fill the bowl with water. Mix thoroughly and the water will get cloudy. Strain water and repeat several times until the water runs mostly clear. This step is essential to remove dust, dirt, debris and excess starch. You can also wash rice in a large kitchen strainer. The water won’t be 100% clear, but the murkiness will fade.
Place washed rice in a large pot with 16 cups of water. Bring to a boil, then let the congee cook at a strong simmer. Optional: add 4-5 whole cardamom pods, cracked open with the back of a knife. Cardamom helps the digestion of grains.
Cook until the congee has thickened and looks a bit shiny on the surface. This will take between 1-2 hours. Stir frequently throught out the cooking process, ever 15 minutes or so at first but towards the end every few minutes to avoid the congee sticking to the bottom of your pan.
Add 2 tablespoons of ghee.
If desired, add Himalayan pink salt, black pepper, cumin, fennel or a small pinch of cinnamon.
TOPPINGS & PAIRING SUGGESTIONS!
Ghee-roasted caramelized carrots ~ garnished with hemp seeds and scalllion tops or fresh cilantro (could also add a fried egg or some sardines!)
Pan-sautéed ground turkey with cumin, shallot, ginger, ghee ~ garnished with fresh cilantro or basil
Sautéed chicken liver with onions, butter and black pepper
Freshly toasted and raw seeds: Any mix of unsalted sunflower, pumpkin, hemp seeds and pinenuts
Maple syrup & cream (cow or coconut)
A fried egg with either sautéed spinach or seaweed
Scrambled eggs folded into the congee with sautéed spiced zucchini and carrots
Pair with brothy slow cooked stews, chicken soup and meatball dishes
OTHER VARIATIONS
After the first week postpartum, you can make the congee thicker by reducing the amount of water to 12 or even just 6 cups.
You can make congee with various rices and grains. My favorites include steel cut oats, barley, sweet and black rice. You can also use millet, brown rice and red rice. Experiment with your favorite grains.
You can also replace some of the water you cook the congee in with bone broth or other veggie broths.
Can be made in a rice cooker, crock pot or on the stovetop
For more variations and ideas see:
Ysha Oakes The Cookbook ~ Tonic Postpartum recipes with Ayurveda
Heng Ou’s First Forty Days Cookbook
Dr. Lia Andrews, DAOM, L.Ac. The Postpartum Recovery Program
Recipes from the sources above available online: