Velvet Bone Broth Rice Gruel (Congee)
White rice cooked down in high-quality bone broth until it completely breaks apart creates a highly digestible, bland porridge. It provides easily absorbable carbohydrates for energy, while the natural collagen from the bone broth helps coat and soothe a raw digestive tract and sore gums.
Gentle for nausea, a sore mouth.
Ingredients
- 1/4 cup white jasmine or calrose rice (rinsed)
- 2.5 cups low-sodium chicken bone broth
- A tiny pinch of salt
How to make it
- Combine the rinsed white rice and chicken bone broth in a small saucepan and bring to a gentle boil.
- Once boiling, immediately reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 35–40 minutes.
- Stir occasionally to ensure the rice doesn't stick to the bottom. The rice grains should completely break down into a smooth, creamy, porridge-like texture.
- Let it cool until it is just lukewarm or room temperature before eating, as hot foods worsen mouth sores.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.