Slow Cooker Rice Porridge Recipes

SLOW-COOKED PORRIDGE

Steps:

• Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone's up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don't worry if not.
• In the morning, give the porridge a really good stir - it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.

RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK & CORN

Steps:

• Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
• If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
• Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
• (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
• When the rice is ready, mix in the pork and corn (or other ingredients, if any).
• Serve in bowls and top with scallions.

SLOW COOKER PORRIDGE

Steps:

• Wipe the inside of the slow cooker with a little butter or oil to stop your porridge sticking whilst it cooks.
• Put the remaining ingredients in the slow cooker, stir well, then cook on low for 8 hours.
• Serve with raisins and a drizzle of honey, or any other topping of your choice!

SLOW-COOKER RICE PORRIDGE

Steps:

• Brush the inside of a 5-qt. slow cooker with melted butter. Add rice, sugar, salt, milk and half and half; stir to combine. Cook, covered, on high for 2 hours; stir. Cover and cook until liquid is almost absorbed and rice is tender, 30 minutes. , If desired, stir in additional milk and top with cherry pie filling and almonds.

SLOW-COOKER CHICKEN CONGEE

Steps:

• Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
• Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
• Do Ahead
• Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

SLOW COOKER CHINESE RICE PORRIDGE (CONGEE JOOK)

Steps:

• In a crockpot, put rice and water in. Turn on HIGH for three hours. This can also be done in a heavy pot on the stove, heat to boiling and simmer until desired consistency is reached. I'm not sure of the times for stovetop cooking. cook's notes This is obviously plain, but is very flexible. We usually eat it with soy sauce, maybe a little pepper, and chopped scallions. You can pretty much add anything you want, including leftover meats, fish, etc. and let it cook.

SLOW COOKER CHICKEN CONGEE

Steps:

• Place first 7 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove skin and bones, and discard. Shred chicken into large pieces.
• Cover slow cooker, and cook on HIGH 30 minutes or until rice mixture is thickened. Remove chile and star anise; discard. Stir in chicken. Divide rice mixture among 8 bowls. Top servings evenly with peanuts, green onions, chili oil, watercress, and avocado.

SLOW COOKER VIETNAMESE VEGETARIAN CONGEE

Steps:

• Put the rice, salt, and water in a slow cooker.
• Add ginger and mushrooms.
• Turn slow cooker on to low and cook for 8 hours or overnight.
• Add veggie ham or tofu just before serving.
• Season with salt, light soy sauce, sesame oil and pepper.
• Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.

CHICKEN CONGEE IN SLOW COOKER

Steps:

• Rinse the rice until the water runs just about clear.
• Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
• When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
• Serve into bowls and top with desired toppings.

SLOW COOKER CHICKEN AND CORN CONGEE

Steps:

• Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.
• Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.

PORRIDGE IN THE SLOW COOKER OVERNIGHT

Steps:

• Set slow cooker to LOW. You need a heatproof bowl with a lid that will fit inside the slow cooker. In the heatproof bowl, mix together 1 cup rolled oats with 4 cups water. Put the lid on top of the porridge bowl and place inside the slow cooker
• Put about 2-3 cups of water into your slow cooker bowl about half way up the heatproof bowl.
• Put the lid onto the bowl of porridge and then the lid on the slow cooker. Cook on LOW for about 8 to 10 hours or overnight.
• When ready put into bowls and top with a little milk and some fresh or dried fruits.

CHICKEN CONGEE (GYE JOKE)

Steps:

• Marinate the pork with salt overnight. Just before cooking, rinse with water.
• Marinate chicken meat with soy sauce overnight.
• Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
• To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.