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All About Congee

How I discovered the miracle of congee

Good Morning. I’m Karen Taylor, founder of Breakfast Cure. Today I want to talk to you about congee. Congee is a traditional rice porridge, that’s been eaten for thousands of years. Breakfast Cure is an adaptation of that. I’ve spent years creating flavors based on porridge from around the world. My interest has always been in the medicinal healing properties of this traditional recipe.

I started eating congee about 25 years ago, when I was in Chinese medical school, in Santa Fe, New Mexico. I was introduced to the concept of slow cooking grains to make them more easily digestible. What really ignited the fire in me, was trying it, and feeling how different my digestion felt.

I noticed that my stomach didn’t hurt at all. There was no pain, no cramping. In fact, I felt this warm, soothing, comforting, nourishing feeling that grew the more days in a row that I ate it. It made me think about the people I know and what they eat for breakfast, and I wanted to find out more.

I’ve spent over 25 years trying all kinds of combinations to find really tasty, healthy ones, some based on tradition and some my own creations.

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