While Americans see breakfast to be a platter with toast, 2 eggs, pancake, and maybe a few sausage links, in many Asian cultures, people have Congee (rice porridge) for breakfast. Because the dish is relatively simply, you could personalize it to your own taste buds with different meats and vegetables. Plus, it makes for a great replacement to the classic chicken soup when you’re sick!
- 3/4 cup long grain rice
- 9 cups water
- 1 teaspoon salt
When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 – 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.