Ginger rice congee
A Vietnamese breakfast for the galley that copes with rough seas, one pot, needs no fridge, about 50 min hands-on.
- Breakfast
- Vietnamese
- ⏱ 50 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)180 g (45 g)
- Fresh ginger32 g (8 g)
- Garlic (bulb)12 g (3 g)
- Toasted sesame oil12 g (3 g)
- Salt4 g (1 g)
Method
- Simmer the rice with 8× its volume of water, the sliced ginger and garlic, 40 minutes, stirring now and then, until soft and porridge-like.
- Season with salt; finish each bowl with a few drops of sesame oil.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Sesame — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 202
- protein
- 4 g
- fat
- 3 g
- carbs
- 38 g
- sugar
- 0 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes