Congee - Asian Rice Porridge

Congee is Asia's number one comfort food: rice cooked for so long in plenty of liquid that the grains completely break down and turn into a silky smooth, creamy porridge. In China, it's called jook and is eaten for breakfast, when one has a cold, or simply when the body needs something mild and nourishing. The beauty of congee is that it is a gentle, neutral base in itself - it's the toppings you choose that give it character. Give it plenty of time on the stove, because the longer it simmers, the more luxurious the result will be.

• Cuisine: Chinese
• Time: approx. 1 hour
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Rinse the jasmine rice under cold water until the water runs almost clear, so the porridge doesn't become sticky from excess starch.
2. Place the rice in a large, heavy-bottomed pot with water, chicken broth, and a few slices of fresh ginger.
3. Bring it to a boil, then reduce the heat completely and let the porridge simmer gently without a lid until the rice breaks down and becomes creamy - allow 45 minutes to an hour.
4. Stir regularly at the bottom with a spoon, especially towards the end, so the rice doesn't stick and burn.
5. Season with light soy sauce, a dash of sesame oil, and a pinch of salt, then remove the ginger slices.
6. Adjust the consistency with extra water or broth - remember that congee thickens further as it cools.
7. Pour the hot porridge into deep bowls.
8. Let everyone top their own bowl with sliced spring onion, a soft-boiled egg, crispy chili oil, and shredded chicken.

Tips

• The longer the congee simmers, the creamier and more luxurious the result - give it plenty of time.
• Top with sliced spring onion, fried onions, a soft-boiled egg, crispy chili oil, or shredded chicken.
• Keep it mild for breakfast, or give it a strong kick with extra chili oil and garlic for dinner.
• Make a vegetarian version with vegetable broth and top with mushrooms and crispy onions.