Congee with Ginger and Scallion
Rice simmered far past done in ten times its volume of water until the grains collapse into a thick, savory porridge, scented with ginger and finished at the table.
- 1
Combine the rinsed rice, water, ginger coins, scallion whites, and salt in a large heavy pot. Bring to a boil over high heat.
- 2
Lower the heat to a bare simmer and set the lid ajar. Cook 90 minutes, stirring every 15 minutes and scraping the bottom so nothing catches and scorches.
- 3
The congee is ready when the grains have burst and collapsed and the liquid is thick and creamy. Thin with hot water if it tightens more than you want.
- 4
Stir in the tamari and white pepper. Fish out the ginger coins if you prefer a milder bowl.
- 5
Ladle into bowls and top with the scallion greens and a few drops of sesame oil.
Ingredients
- 1 cup long-grain white rice, rinsed until the water runs clear
- 10 cups water
- 1 (2 inch) piece fresh ginger, peeled and cut into thin coins
- 4 scallions, thinly sliced, white and green parts separated
- 1 teaspoon salt
- 1 tablespoon tamari
- 1/4 teaspoon ground white pepper
- 2 teaspoons toasted sesame oil
Instructions
- 1
Combine the rinsed rice, water, ginger coins, scallion whites, and salt in a large heavy pot. Bring to a boil over high heat.
- 2
Lower the heat to a bare simmer and set the lid ajar. Cook 90 minutes, stirring every 15 minutes and scraping the bottom so nothing catches and scorches.
- 3
The congee is ready when the grains have burst and collapsed and the liquid is thick and creamy. Thin with hot water if it tightens more than you want.
- 4
Stir in the tamari and white pepper. Fish out the ginger coins if you prefer a milder bowl.
- 5
Ladle into bowls and top with the scallion greens and a few drops of sesame oil.