As winter sets in, Bollywood star Ranbir Kapoor is swapping traditional dalia for a warming and comforting dish – congee, an East-Asian rice porridge. His personal chef, Harsh Dixit, who also cooks for celebrities like Alia Bhatt, Janhvi Kapoor, Athiya Shetty, and sports star KL Rahul, shares the recipe that’s gentle on the stomach, energising, and perfect for the colder months.
Congee is slow-cooked rice in a flavourful broth until it breaks down into a smooth porridge. For Ranbir, Chef Harsh prepares a corn congee, while KL Rahul prefers it with fish broth or crab. The dish reaches its full potential when topped with crispy chilli oil made from garlic, onions, sesame seeds, peanuts, Sichuan peppercorns, and spicy Kashmiri or Guntur chillies.
Congee with Crispy Chilli Oil Recipe (Serves 4)
Congee Ingredients:
- 150g jasmine rice
- 600ml chicken stock or water
- 7.5g salt
- 5g castor sugar
- 2.5g white pepper
- Chopped scallions for garnish
Congee Method:
Add jasmine rice and chicken stock to a slow cooker or Instant Pot and cook on slow for 90–120 minutes until rice turns creamy. Mix in salt, sugar, and white pepper. Serve in bowls and top with chopped scallions.
Crispy Chilli Oil Ingredients:
- 4 tbsp neutral oil (rice bran or sunflower)
- 2 tbsp finely chopped garlic
- 1 tsp sesame seeds
- 1 tbsp crushed peanuts
- 1 tsp Sichuan peppercorns
- 1 tsp Kashmiri chilli powder
- Salt to taste
Chilli Oil Method:
Heat oil in a small pan over medium heat. Add garlic and cook until golden and fragrant. Mix in sesame seeds, peanuts, and Sichuan peppercorns. Turn off heat and fold in chilli powder and salt. Let the oil cool and infuse for a spicy, aromatic topping.
Whether you’re looking to fight off winter chills or enjoy a cosy, nourishing meal, this congee with crispy chilli oil offers a taste of Ranbir Kapoor’s winter favourite.