issue #18

Congee (rice pudding) with soy glazed bacon & egg yolk

By December 21, 2021 No Comments

Serves 2

Prep time 20 minutes


200g short grain rice 1.8Ltr water
Salt to taste
2 eggs
3 tbsp soy sauce
2 tbsp brown sugar
4 spring onions
200g piece smoked bacon 80g butter, unsalted
Small bunch chopped chives


Place the rice in a pot and cover with the water, season the water with salt and place on the stove. Cook the rice for around 30 minutes or till it looks like a traditional porridge. Once done add the butter and the chives, and stir in.

Leave the rice to set uncovered for around 5 to 10 minutes.
Chop the bacon into medium sized chunks. Place the cubes into a
pan and cook over a medium heat till golden brown and crispy.

Add the soy and sugar to the pan with the bacon and cook till it looks like a loose syrup.

Chop the spring onions, greens, and all, on a bias. Place the rice in a deep plate, add a raw egg yolk to the centre of the plate and drizzle over the syrup and bacon chunks, top with spring onions and serve

Serving black pan available from

Keith Abela

Keith Abela

Keith has always had interest in science and the natural world. Being a chef, forager, fisher, farmer, lecturer and a food preservationist, his focus lies on understanding the science behind the whole process of food production; from the growing of plants to how the mind perceives foods’ flavour. He now makes naturally preserved foods for Natural Preserves.

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