Orange and Olive Congee


  • 5 cups water
  • 1/2 cup short grain rice
  • 1 cup orange juice
  • 1/2 cup coarsely chopped California black or green ripe olives
  • 1/4 cup honey
  • 1 tablespoon minced ginger
  • 1/2 teaspoon salt
  • Finely grated zest of 1 orange


Bring water and rice to a simmer in a large deep pot. Reduce heat to low and cook, covered, for 1 hour, stirring every 15 minutes to make sure rice isn’t sticking. Increase heat slightly and stir in remaining ingredients. Cook, uncovered, until mixture is the desired consistency. Spoon into bowls and drizzle with additional honey for a sweeter taste.