Chinese Rice Porridge (Congee)
Congee is rice cooked down with a lot of liquid until the grains collapse into a smooth, creamy porridge. This version needs only 220 g of round rice and a long, patient simmer, and the rice makes its own body as the starch releases. Season it simply with soy, sesame oil and white pepper, then add ginger, spring onion and coriander. Traditionally it is eaten at breakfast across Asia.
Instructions
Rinse the rice briefly and drain it, taking care not to wash it too long, since the starch left on the grains is what thickens the porridge.
Tip the rice into a large pan and pour in the water or chicken broth. Bring it to a boil over high heat.
Lower the heat as far as it will go and let the pot cook gently for 1 hour 45 minutes to 2 hours. It is done when the grains have broken down completely into a soft, thick mash.
Season the congee with light soy sauce and a little sesame oil, then finish with white pepper. Taste as you go and add more of each until it suits you.
Ladle the congee into bowls and top with the sliced ginger, chopped spring onions, coriander and toasted sesame seeds, using as much of each as you like.
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