Lemongrass-Scented Congee

1. 1

   Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.

2. 2

   Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.

3. 3

   Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.

4. 4

   Stir often during last 1/2 hour of cooking to prevent sticking.

5. 5

   Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.

6. 6

   Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).

7. 7

   VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.

8. 8

   For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.