Spinach Mushroom Congee (Liquidised) | IDDSI Level 3 Recipe
IDDSI Level 3 (Liquidised) | 60 minutes | Easy | Vegetarian
Long-cooked rice congee forms the ideal base for a vegetarian IDDSI Level 3 dish — the rice dissolves completely during cooking, producing a naturally smooth, starchy liquid that flows slowly at body temperature. Fresh spinach contributes non-haem iron, folate and vitamin C, while rehydrated shiitake mushrooms add umami flavour and plant protein. After blending and sieving, the result is a warm, savoury, iron-rich flowing liquid that is both nutritionally substantive and well-accepted by elderly residents.
Ingredients (3–4 servings)
- 100 g short-grain white rice (washed and drained)
- 1200 ml water or light vegetable stock
- 4 dried shiitake mushrooms (rehydrated in warm water for 30 minutes; stems removed, caps roughly chopped)
- 100 g fresh baby spinach leaves (washed, stems removed)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Salt to taste
Method
- Bring stock to the boil in a large saucepan; add washed rice and bring back to the boil; stir to prevent sticking
- Reduce heat to low; add chopped rehydrated shiitake mushrooms; cover with lid slightly ajar and simmer for 45 minutes, stirring every 10 minutes, until rice has completely broken down into a thick congee
- Add spinach leaves to the congee in the final 3 minutes of cooking; stir until wilted
- Remove from heat; allow to cool for 5 minutes; transfer all contents to a blender
- Blend on high for 90 seconds until completely smooth
- Pass through a fine-mesh sieve into a clean saucepan, pressing all liquid through firmly; discard solid residue
- Return to low heat; season with soy sauce, sesame oil, pepper and salt; adjust consistency with hot water if needed
Texture Test
IDDSI Level 3 (Liquidised) confirmation: Tilt a loaded spoon — the congee should flow slowly and continuously, leaving a thin coating on the back of the spoon. IDDSI syringe test: 1–10 ml should be expelled over 10 seconds at 45 degrees. The liquid must be completely particle-free.
Safety Notes
⚠️ Sieving is mandatory — spinach fibre and mushroom particles persist through blending; fine-mesh sieving is essential for Level 3 compliance.
⚠️ Remove mushroom stems — dried mushroom stems are highly fibrous and do not blend smooth even after prolonged cooking; remove before adding to congee.
⚠️ Vitamin C pairing — the vitamin C naturally present in spinach enhances non-haem iron absorption; avoid adding dairy at the same meal as calcium competes with iron absorption.
Sourcing Outside Hong Kong
For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:
- United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
- United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
- Canada: T&T Supermarket (national chain), local Asian markets
- Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
- Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
- Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)
Jasmine rice: universally available. Glutinous rice (糯米): Wing Yip, H Mart, T&T, Sheng Siong.
If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.
Nutrition
Approximately 140 kcal per serving (250 ml), 5 g protein, 26 g carbohydrate, 2 g fat. Spinach provides approximately 2.5 mg non-haem iron per 100 g — a meaningful contribution for elderly vegetarians at risk of iron deficiency anaemia. Shiitake mushrooms supply vitamin D2 (when sun-dried) and ergothioneine, a unique antioxidant amino acid.