The Perfect Postpartum Recipe – Nourishing Rice Congee

Looking for a nourishing postpartum recipe that’s gentle on digestion and easy to prepare? This warming rice congee recipe is packed with comforting ingredients traditionally used to support recovery after birth. Whether you’re preparing meals before baby arrives or looking for nourishing postpartum food in the early weeks, this simple recipe is one to save.

I don’t know about you, but everyone around me right now is sick with either a cold, flu or gastro. As we approach winter, it’s so important to start nourishing our bodies and supporting our immune systems to prevent becoming sick.

This congee is absolutely perfect for when you’ve been taken down by a nasty virus, as it’s loaded with nutrients from the bone broth, ginger and reishi, and the over-cooked porridgey rice is easy for your digestive system to break down. It also is a great way to get some electrolytes and hydration in!

You can also add some shredded poached chicken to this to include some protein (poach it in bone broth too for added flavour/nutrients!)

Reishi (Ganoderma lucidum) is an immunomodulator, gastroprotective and an expectorant (helps to clear mucous) and is also antimicrobial and antiviral. This makes it the perfect addition to this recipe, but it has a strong bitter taste, so be careful not to add too much!

Ginger (Zingiber officinale) is an antiemetic (treats vomiting/nausea), anti-inflammatory, carminative (relieves flatulence) and is also an expectorant. Ginger also adds flavour as well as a wonderful warmth to the meal.

These two medicinal herbs make this congee so beautifully healing for our immune and digestive systems.

Save this one for a nourishing meal next time you feel like your body needs a bit of TLC. You could also have this with some shredded chicken for dinner, or poached eggs for breakfast (savoury porridge anyone?)

Ingredients

• 1 cup rice of choice (washed and drained) – I used a white short grain rice
• 1.5L of bone broth (I used homemade bone broth, or you can use a few tablespoons of a bone broth concentrate like Best of the Bone or Gevitry RX)
• 1/2 cup of water
• A knob of grated ginger (or 1tbsp organic ginger powder) – keep some aside for topping
• 1.5 tsp organic Reishi mushroom powder
• Pinch of sea salt (Celtic is my favourite)
• 3 spring onions (finely sliced)

Optional toppings: sesame seeds, turmeric, garlic, grated ginger, wakame seaweed powder, coriander, sesame oil, tofu or chicken breast

How to Make This Nourishing Postpartum Congee

1. In a large pot, combine the rice, reishi powder, grated ginger and 1 litre of the broth. Bring to the boil.
2. Reduce the heat and stir regularly, adding the remaining broth gradually as the postpartum congee begins to thicken.
3. Continue cooking for approximately 45 minutes, or until your preferred consistency is reached. Add extra broth or water as needed to create a silky, nourishing rice congee.
4. Serve warm in a bowl and top with spring onions, fresh coriander, grated ginger and sesame seeds, or your favourite toppings.

Recipe Notes

• Perfect for preparing before baby arrives and freezing in portions.
• Can be enjoyed during pregnancy or throughout postpartum recovery.
• Add shredded chicken, vegetables or tofu for extra protein.
• Adjust the consistency by adding more broth if you prefer a thinner congee.

If your’re looking for more guidance on nutritional support during pregnancy and postpartum you can find Dominique at The Pillars Naturapthy here and here.