(Congee)

SERVES 4

Versions of congee can be found on breakfast tables all over Asia.

1⁄2 cup long-grain white rice
1 tsp. kosher salt
Chinese chile oil
1 tbsp. salted dry-roasted peanuts

1. In a sieve, rinse rice under cold water and let drain. Put rice, 6 cups water, and salt into a 4-quart saucepan. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring occasionally, partially covered, until the rice takes on the consistency of porridge, about 1 1⁄2 hours.

2. Divide porridge between 4 bowls and garnish each with a drizzle of Chinese chile oil peanuts.