Congee
Slow-Cooked Rice Porridge with Chilli Oil and Crispy Shallots
Congee is rice cooked in a large amount of water until it falls apart into a thick porridge. It is a plain base for savoury toppings.
The magazine cooks 100 g of long-grain rice in 1.9 litres of water with salt, partly covered, for about 1 1/2 hours, and tops it with chilli oil, crispy shallots, chillies and spring onions.
Ingredients
For the congee
- 100 g long-grain white rice
- 1 tsp salt
- 1.9 litres cool water
To serve
- Chinese chilli oil
- Crispy shallots
- Red bird's eye chillies
- Thinly sliced spring onions
Method
- Rinse Rinse the rice in a sieve under cold water and drain well.
- Cook Put the rice, 1.9 litres of cool water and the salt in a heavy pot and bring to the boil over high heat. Reduce to medium-low and cook partly covered, stirring now and then, for about 1 1/2 hours until it is a porridge.
- Serve Divide among four bowls and top with chilli oil, crispy shallots, chillies and spring onions.
Food safety
Hot porridge is much hotter than it looks and sticks to skin: let it cool a little. Cool leftovers quickly and reheat until piping hot.
Stir often near the end so it does not catch.