I just made this for christmas breakfast--topped it with chopped peanuts, dried roasted garlic, chili oil, sesame oil & fried pork belly confit. It was delicious! I added a little extra water as I wanted it a bit looser--also only cooked for about 1 hour. Plus I didn't have long grain rice so I used basmati, and used 1/2 chicken stock and 1/2 water. Anyway, even with the changes it was great!
Rice Porridge
Versions of congee can be found on breakfast tables all over Asia.
Credit: Penny De Los Santos
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.
SERVES 4
Ratings & Reviews (1)
Rice Porridge
Reviewed by hollyferguson on
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I just made this for christmas breakfast--topped it with chopped peanuts, dried roasted garlic, chili oil, sesame oil & fried pork belly confit. It was delicious! I added a little extra water as I wanted it a bit looser--also only cooked for about 1 hour. Plus I didn't have long grain rice so I used basmati, and used 1/2 chicken stock and 1/2 water. Anyway, even with the changes it was great!
Rating:
