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| Thai Congee or rice porridge |
With the addition of various topping, simple rice porridge turns into a flavor-packed dish. The cilantro and basil leaves give it a distinctive Thai taste
Serves 3 to 5 Prep Time 15 minutes
Cooking Time 1 hour and 30 minutes
Thai Congee or rice porridge ingredients: 1 and 1/2 cups jasmine rise. 8 cups chicken stock or water, approximately. 1 (1 and 1/2-inch) piece ginger, finely grated. fish sauce, to taste
For the toppings: 3 pieces Chinese sausage, sliced thinly and fried until crisp. 8 pieces molo or simai warpper, cut into 4 squares and deep-fried. 1 salted egg, sliced into wedges. 1/3 cup chopped cilantro leaves. 1/3 cup chopped Thai basil leaves. 1/4 cup finely chopped green onions. 1/4 cup shallots, sliced and fried. 2 tablespoons chopped roasted peanuts (optional). Sliced fresh Thai or bird's eye chili or chili flakes (optional). Black or regular vinegar
Thai Congee recipe: 1- Make the congee: combine rice, stock or water, and grated ginger in a large saucepot. Dring to a boil, then lower heat. Simmer over low heat until rice is very soft, about 1 hour, stirring regularly to make sure the rice doesn't stick to the bottom of the pot. Add more stock or water if the mixture gets too thick. Season with fish sauce. 2- To serve, portion congee among 3 or 4 bowls. Add different toppings to each bowl. Drizzle with vinegar to taste. By the the Thai cangee or or rice porridge is ready
