Congee - the simplest, easiest and tastiest food in the world.

K a buck on nothing? Do not worry. It is quite normal that after the whole holidays with goslings, foie gras, truffles and 7-course-menus a certain ... taste relaxation occurs. After eruptive delights and/or food all day long, the sense of taste may not really go along with the euphoria of the new year. Nope. He hangs listless somewhere in the body and mäkelt around. Not this, not that. Just no meat. Like, cake? Under no circumstance. Vegetable curry? Oh no, maybe a little noodle ... oh no - better not. Laaaangweilig.

If you want to set your taste buds down to nil and experience boredom in a whole new dimension, you should now cook a big pot of Congee.

Congee is a Chinese rice pudding and without question the simplest, easiest and tastiest food in the world. Rice is boiled in water until it is almost completely dissolved. Finished. Congee plays an important role in Far Eastern nutritional teachings such as 5-element cuisine and Ayurveda. The medicinal porridge is so well digestible that even sick people or babies get along well with it. It is also used for fasting, as it does not stress the body and the digestive system at all, but still contains essential nutrients.

Incidentally, the taste is incredibly neutral with a hint of Basmati flavor. And I can earnestly assure you that you will find the taste of a simple carrot after a week-long congee orgy like a revelation.

Congee can eat for breakfast, as a snack or as a main meal and - if you want - for everyday life with sweet or savory ingredients to be pimped. Nuts and compote make it a great muesli substitute, steamed or cooked vegetables, mushrooms, fried onions, sprouts, meat and fish make it deliciously hearty. And please do not forget the salt.

My Congee comes today with some carrots and leek, smoked salt, pepper and clarified butter.

The simplest recipe in the world for a pot Congee:

100 g basmati rice Rinse in a sieve under running water. Place 1 liter of water in a large, tall pot. Bring to a boil, then turn down the heat and simmer the rice over a low heat for 3 to 4 hours.

Eat neat or top up with sweet or savory ingredients of your choice.

Due to the long cooking time you should cook congee right away in stock. The rice porridge stays covered in the refrigerator for 4 days and can be simply heated in portions as needed.