Rice, a symbol of life and fertility, is one of the world’s
great staple foods. Often eaten
for breakfast in China congee is a warm and satisfying way to start
the day. Try it with
the toppings mentioned below, or come up with some of your own favorites.
Yield: Eight Servings |
 |
| 1 cup |
long grain rice, rinsed |
| 6 cups |
water |
| 1 Tbsp |
fresh ginger, sliced and tied in a cheesecloth sachet |
| 2 Tbsp |
green onion, thinly sliced |
| 2 Tbsp |
unsalted roasted peanuts, chopped |
| 1 Tbsp |
fresh cilantro, coarsely chopped |
1 Tbsp +
1 1/2 tsp |
soy sauce |
| 1 Tbsp |
sambal, a traditional Asian condiment, readily available in Asian
markets |
|
 |
| Total Calories |
82 |
| Calories from Fat |
9 |
| Total Fat |
1g |
| Saturated Fat |
0g |
Cholesterol
|
0mg |
| Sodium |
106mg |
| Carbohydrates |
15g |
| Fiber |
0g |
| Sugar |
0g |
| Protein |
1g |
|
- Bring 6 cups of water to
a boil. Add rice and ginger sachet, allow to boil again, and reduce
to a simmer.
- As the rice is cooking, taste it often for flavor.
When the rice has been mildly infused with ginger remove the sachet.
Continue cooking the rice until it breaks down and appears to be overcooked.
- Season with salt and serve with
garnishes of green onion, peanuts, cilantro, soy sauce, and sambal.
|
