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
MMMMM--------------------------TOPPINGS-------------------------------
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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