Ginger Congee, Kate-style

Serves: 4

Winter warmer or summer sizzler? Congee is a great dish to enjoy at any time of the year – and this is how I like to make it, using Little Acre Bone Juice. I like my congee strong and warm, so I grate my ginger into the dish – but if you’d like a subtler ginger taste, simply chop it into rough chunks and then remove before eating.

It’s also possible to create a sweet version from this base recipe! Replace the Bone Juice with water and add cinnamon, cardamom, turmeric, honey and ghee, to taste.

– Kate (@sol_yoga._)


2 big chunks of ginger, either roughly chopped or finely grated (see introduction)
½ cup of brown long grain rice
½ cup of white long grain rice
1 cup of barley (alternately, increase rice to ¾ cup each)
7 cups of water
3 cups of Little Acre Bone Juice 
1 tbsp ghee
Soy sauce or tamari to taste
Salt to taste


Thumb size chunk of fresh turmeric, grated OR 1 tsp of turmeric powder
Chopped kale (add towards the end if using
Dried local porcini
A crack of pepper


Pop base ingredients and flavour/nourishment additions into a slow cooker and cook low and slow for six hours. Check in occasionally and stir.


Add topping(s) of your choice. I like:

  • A sprinkle of toasted sunflower and sesame seeds
  • A splash of soy sauce or tamari to taste
  • A dash of sesame oil
  • A soft poached egg 
  • A sprig or two of coriander
  • A sprinkle of fresh or dried chilli

That’s it! Serve and enjoy.

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