Lemongrass-Scented Congee

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
  • Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.
  • Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.
  • Stir often during last 1/2 hour of cooking to prevent sticking.
  • Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.
  • Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).
  • VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
  • For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.
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