I'm trying to replicate a breakfast dish—congee, or a kind of rice porridge—I had growing up. Like most things, I didn't really appreciate how much I like this dish until I moved out of my parents' house and didn't have access to it on a regular basis. I've had congee at dim sum (Cantonese), but I think this might be a Thai version of the dish. Hard to say.
To make the congee in a rice cooker:
1 cup of jasmine rice
6 cups of water (less or more depending on how soupy you want the rice)
To top the congee off, put a fried egg or two on top. I think you can add some oyster sauce to make things a bit saltier. I've also added turmeric and green onions (scallions) on top.
I'm waiting for the rice to finish cooking this morning so I can start frying up some eggs. Mmm.
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