Chinese Rice Congee

Method

1. 1

   Rinse the rice

   Rinse the rice in cold water, gently stirring and draining it three or four times over 2 minutes, until the water is less cloudy.

2. 2

   Bring to a boil

   Combine the drained rice, 2.5 litres water, sliced ginger and salt in a large heavy-based saucepan; bring to a vigorous boil over high heat, about 8 to 12 minutes.

3. 3

   Simmer the congee

   Reduce the heat to low and simmer uncovered for 60 to 90 minutes, stirring every 10 minutes at first and every 3 to 5 minutes as it thickens, until the rice breaks down and the porridge is creamy.

4. 4

   Adjust the texture

   Add hot water as needed during cooking, then stir in soy sauce and simmer over low heat for 2 to 3 minutes, until the congee is loose, smooth and spoonable.

5. 5

   Toast the sesame seeds

   Toast the sesame seeds in a dry frying pan over medium heat for 2 to 3 minutes, shaking often, until fragrant and lightly golden.

6. 6

   Season and serve

   Taste the congee and adjust with salt or soy sauce, then ladle it hot into bowls and top with julienned ginger, spring onions, sesame seeds and sesame oil.

Tips

• Keep the simmer gentle and stir progressively more often as the rice softens and the congee thickens, scraping the base to prevent sticking.
• Add hot water during cooking as needed to keep the porridge loose, and simmer briefly after the final addition.
• Cooking time varies with the rice and pan; continue simmering until the grains have broken down, adding water if needed.

Swaps

• Use finely sliced leek in place of spring onions.
• Use toasted black sesame seeds in place of white sesame seeds.
• Top with shredded cooked chicken, sliced mushrooms or a soft-boiled egg.

Storing

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently on the hob until steaming hot, adding water to loosen.