Congee (Rice Porridge)
This comforting porridge, often eaten for breakfast in China and other parts of Asia mixed with fish or meat, gets a jolt of flavor from its garnish of scallions, chiles, and shallots. This recipe appeared in the iPad edition of our December 2012 issue along with Sushma Subramanian’s story Feed a Fever.
- 1⁄2 cup long-grain white rice
- 1 tsp. kosher salt
- Chinese chile oil, for garnish
- Thinly sliced scallions and small red chiles, for garnish
- Crispy shallots, for garnish
- In a sieve, rinse rice under cold water and let drain. Put rice, 8 cups water, and salt into a 4-qt. saucepan. Bring to a boil over high heat, reduce heat to medium-low, and cook, partially covered and stirring occasionally, until the rice takes on the consistency of porridge, about 1 1⁄2 hours. Divide porridge between 4 bowls and garnish each with a drizzle of chile oil, scallions, chiles, and crispy shallots.