Roasted Congee

I don't roast a lot of things, but when I do, I keep the carcass for congee the next day. Why waste it? The carcass typically has lots of roasted flavour from the roast, so it gives the congee a nice mouth feel and TOTALLY makes it less boring. Plus when I debone the roast, I don't have to stress over leaving too much meat on the bones. It wont' matter since it'll go into the congee the next morning. >:)


Roasted Congee
(serves 4)

Ingredients:

• Leftover bones from a roast (e.g., prime rib, chicken, turkey)
• Water
• 1 cup uncooked white rice
• 4-5 cups water
• 2 thick slices of ginger
• Salt & pepper, to taste 

Directions:

1. Wash rice until water runs clearish. 
2. Combine rice, water (4 cups for thicker congee and 5 cups for a looser congee), ginger and leftover bones into the instant pot pot. Press the congee button. 
3. Once the machine beeps, wait 15-20 minutes before lifting lid. Remove the bone and separate any remaining meat from the bones. Place meat into the congee. Season with salt and pepper. 
4. Serve by itself or with green onions and Chinese donut.