• 2 cups of round grain rice
  • 100g carrots
  • 50g chicken meat
  • 1 Tbsp olive oil or rapeseed oil
  • 1 tsp salt

Other ingredients for garnishing:

  • 150g brown mushrooms
  • ½ Swiss chard
  • 2 spring onions
  • ½ pomegranate
  • 1 lime
  • ½ bunch of coriander
  • 2 eggs
  • 1-2 chili peppers
  • 1-2 tsp Sambal Oelek (optional)


  1. Wash the rice.
  2. Peel the carrots and cut into small cubes. Wash and chop the chicken.
  3. Place everything into the jug. Fill it with cold water until in between both marks.
  4. Select program 3 and start.
  5. In the meantime, fry the chard and quartered mushrooms in some sesame oil and season with salt and pepper. Soft boil the eggs and then peel.
  6. Core the pomegranate. Wash chili peppers and cut into thin slices. Cut the spring onions into thin slices.
  7. Serve the rice congee with sliced ​​spring onions, chilli, pomegranate seeds, mushrooms, chard, lime, the soft boiled egg, sambal oelek and coriander.
Rice congee