Tummy Tamer Congee for Kidney, GI Upset and Cancer Patients

Soft Rice Congee with Ginger (Low Sodium • Very Easy to Digest • Kidney-Safe Comfort) On days when appetite is low or digestion feels heavy, rice congee is one of the gentlest meals. Simple, hydrating, and soothing. Ingredients: ¼ cup white rice (rinse by swishihing in cold tap water before cooking until the water is clear). Rinse by adding rice to a bowl, cover with filterd tap water ( filtered to remove the chlorin/addtives in the tap water), swish with your fingers, strain off water. Repeat this till water is cler. 2–3 cups filtered water or Sodium free chicken broth (I start with 2 cups and use store bought chicken broth or 3-4 bouillon (no sodium) cubes with filtered water and add more as the rice cooks to keep it covered,) ½ tsp fresh ginger, finely grated. Or you can add ginger paste or powdered ginger (I usually use a 1" piece of fresh, peeled ginger. I just break of a piece at the supermarket, it doesn't keep well at home) 1-2 tsp olive oil Preparation: Cook rice in a 3-4 quart heavy bottomed pot with water. Bring to a boil then reduce it to very low heat and cook until it breaks down into a soft porridge (stove top is usually 2 hours . Stir occasionally to scrape the pot bottom. I use my crockpot on low for 4 hours and scrape it as well. The thicker it gets the more often it needs scraped. Remember to gradually add more liquid as it thickens. Add

ginger and simmer last 10 minutes. In the crock pot I add it in the last hour. Drizzle olive oil if allowed. Add a pinch of pepper if tolerated. Serve warm. No added sodium. Very soft texture = easy digestion. Hydrating and calming. Ginger supports digestion. Suitable for CKD stages 2–4 (portion control advised) Great for breakfast, lunch, snack or treatment recovery days. Portions (by the rounded table spoon) can be spooned onto a pan covered wuth parchment paper or wax paper and frozen then transfered to a zip bag. Reheat a portion in a small amount of water in a pan on the stovetop to heat thru or in a microwav safe dish/bowl for 1 minutes on high, stir then microwave another 30 seconds and stirred to make sure there is no cold spots. If it is still cold microwave 10 more seconds. Will keep in the freezer 3 months.