Versions of congee can be found on breakfast tables all over Asia.
Yield: serves 4
- 1⁄2 cups long-grain white rice
- 1 tsp. kosher salt
- Chinese chile oil
- 1 tbsp. salted dry-roasted peanuts
- 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.
- Divide porridge between 4 bowls and garnish each with a drizzle of Chinese chile oil peanuts.