Adding roasted macadamias to a simple dish like conjee adds a healthy protein boost and a buttery crunch that beautifully complements the dish’s unique texture.
7 cups good quality vegetable stock
1 cup jasmine rice
4-5 thin slices of ginger
½ cup macadamias, chopped and roasted
¼ cup spring onions, finely sliced
¼ cup ginger, julienned
Chilli sauce (optional)
Pour the stock into a large saucepan and bring to the boil. Stir in the rice and ginger slices, bring back to the boil and cook with the lid partially on, stirring occasionally until the rice has a smooth porridge-like consistency, about 25-30 minutes. It may be necessary to add more water to maintain the desired consistency, half a cup at a time, depending on how quickly the rice absorbs the stock. Season to taste with a little salt or soy sauce if required. To serve, divide between bowls and top with chopped roasted macadamias, finely sliced spring onions and julienned ginger. Drizzle with a little chilli sauce if desired.
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