Sweet Corn Congee (Rice Cooker / Instant Pot)
A simple vegan corn congee made in a rice cooker. Cooking corn on the cob adds natural umami and gentle sweetness to this comforting rice porridge.
Equipment
- Knife and cutting board
- Tongs
- Rice cooker or Instant Pot (with porridge mode)
Ingredients
- ½ cup rice rice cooker cup
- 1 corn on the cob fresh, frozen, canned
- water to congee markings, if available
- salt to taste
Instructions
- Rinse the rice and add it to the rice cooker.½ cup rice
- Add water according to the congee or porridge markings (thinner or regular congee settings both work).water
- Add the whole corn on the cob.1 corn on the cob
- Cook using the congee or porridge mode until the rice is completely tender.
- Once cooked, remove the corn and cut the kernels off with a knife.
- Return the kernels to the congee and stir well.
- Serve warm and season with salt to taste.salt
Notes
➤ About the Cup: The “cup” refers to the measuring cup that comes with your rice cooker (usually 180 ml for Japanese models, 240 ml for others).
➤ About the markings: If your rice cooker doesn’t have congee markings, use about 5 times the volume of water.
➤ Thickness: If your rice cooker has only one congee setting, use it. For a thinner texture, add water after cooking and simmer briefly on the stove.
➤ About the Corn: Frozen corn (no need to thaw), fresh corn, canned kernels—any work. For deeper flavor, cut the kernels off first and cook the cob, kernels, rice, and water together.
➤ Storage: Keeps in the fridge about 2 days. Gets thicker as it sits, as the rice continues to absorb liquid. Add a little water when reheating and warm gently until smooth.