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Classic Congee
Chinese rice porridge simmered low and slow for a full hour until silky and thick — the long cook time is what breaks the rice down. Finish with ginger, spring onion and your toppings of choice.
Ingredients
Instructions
Simmer the rice in stock on low heat, stirring occasionally, for the full hour it takes to break the grains down.
Continue until you have that silky, porridge-like consistency.
Season with ginger and salt once the congee has thickened, tasting as you go since the flavour concentrates as it cooks down.
Serve hot, topped generously with spring onion and whatever toppings you like, added just before eating so they stay fresh against the warm congee.
