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Ingredients11 h 10 m servings 143 cals
Original recipe yields 6 servings
- Place rice into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse.
- Bring 4 quarts water and chicken broth to a boil in a large pot. Add turkey carcass; bring back to a boil. Reduce heat to medium to bring liquid to a simmer; cover partially and cook, stirring occasionally and adding water as needed, until rice is partially dissolved, about 3 hours.
- Season congee with salt and pepper. Discard bones before serving.
Per Serving: 143 calories; 2 g fat; 26.7 g carbohydrates; 3.3 g protein; 6 mg cholesterol; 337 mg sodium. Full nutrition