MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Congee
Categories: Five, Rice, Chilies, Vegetables
     Yield: 4 servings

   1/2 c  Long-grain white rice
     1 ts Kosher salt

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          Chinese chile oil
          Crispy shallots
          Red bird's eye chilies
          Thin sliced scallions

 In a sieve, rinse the rice under cold running water.
 Drain thoroughly, then transfer to a medium Dutch oven.
 Cover with 8 cups of cool water, sprinkle in the salt,
 then bring to a boil over high heat. Turn 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.

 When ready to serve, divide the congee between 4 bowls
 and top each with the chile oil, crispy shallots,
 chiles, and scallions.

 By: Corinne Trang

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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