Congee

1. 1

   Place rice and 10 cups water in large saucepan, and season with salt, if desired.

2. 2

   Bring to a boil.

3. 3

   Reduce heat to low, and cook 2 hours, or until mixture is thick and porridge-like and rice grains have disintegrated, adding up to 2 cups more water if necessary.

4. 4

   Meanwhile, coat nonstick pan with cooking spray, and saute mushrooms 5 to 7 minutes over medium-high heat, or until browned and crispy.

5. 5

   Stir peas and carrots into congee, and remove from heat.

6. 6

   Let congee stand 5 minutes.

7. 7

   Ladle congee into bowls.

8. 8

   Top each serving with mushrooms, green onions, and chopped peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.