Conjee Kindness with mushrooms and bok choy

This conjee recipe treats body and digestion with kindness.


  • 1 cup Jasmine rice
  • ¼ teaspoon salt
  • 12 cups water

For the topping

  • 1 tablespoon olive oil
  • 6 Shiitake mushrooms sliced
  • 1 cup enoki mushrooms
  • 1 bunch bok choy, leaves broken apart
  • 1-2 tablespoons chopped fresh ginger

To serve

  • Crispy shallots
  • Store bought chilli sauce or sambal oelek
  • 1-2 teaspoons black sesame seeds
  • Chopped chives or coriander
  • Sesame oil (1 teaspoon per bowl)
  • Soy sauce (2-3 teaspoons per bowl)

Serves: 4-6


  1. Place the rice and water in a large saucepan and cover partially with a lid.
  2. Bring to the boil (this may take up to 15 minutes), reduce heat to a steady simmer and cook for 1 hour and 15 minutes.
  3. Stir occasionally, particularly towards the end to prevent the rice from sticking.
  4. Meanwhile, prepare the mushrooms and bok choy.
  5. Heat the oil in a frying pan or wok and add the mushrooms, bok choy and ginger, tossing until cooked, about 2 minutes.
  6. Serve in bowls with the mushroom and bok choy placed on top, sprinkled with the other ingredients and seasoned with the sesame oil and soy sauce.

Recipes and food styling by Suzie Smith. Photography by Gail Grey.