Mushroom Congee

1. 1

   Wash mixture of glutinous rice and long grain under cold running water.

2. 2

   Heat oil in a stockpot.

3. 3

   Saute ginger and garlic for a minute over high heat.

4. 4

   Add in chopped leeks and mushrooms. Continue sauteing for another minute.

5. 5

   Add in rice and stir well inside the pot to coat evenly with the oil.

6. 6

   Pour stock into the pot. Bring to a boil while stirring continuously.

7. 7

   Turn heat down to a simmer and cook for 20-25 minutes.

8. 8

   Adjust salt to taste.

9. 9

   Serve with an optional drizzle of sesame oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.