Who would've thought that you can have a soupy rice dish for breakfast? Try this brown rice congee with stir fried herbs and you'll feel like you're in heaven in the morning.
Prep: 10 mins
Cook: 1 hr
Yields: 6 Servings
2 quarts filtered water
1 cup brown sushi rice
1 tablespoon grapeseed oil or vegetable oil
2 ounces ginger, peeled and finely julienned
2 scallions, trimmed and julienned into 1-inch-long pieces
2 red Thai chilies, stems and seeds removed, thinly sliced into rounds
½ bunch cilantro, stems trimmed and coarsely chopped (about 1 cup)
1Fill a large pot with the water. Add the rice, cover, and bring to a boil over high heat. Reduce heat to medium, and continue to cook until the rice grains break down and the soup thickens about 1 hour.
2Meanwhile in a small skillet over high heat, add the oil and stir-fry the ginger, scallions, and chilies until fragrant and lightly golden, 30-45 seconds. Add the cilantro and continue to stir-fry until just wilted, about 30 seconds more. Transfer to bowl.
3Ladle some congee into 6 individual bowls, and top each with about 1 tablespoon of stir-fried herbs. Mix the herbs into the porridge to distribute the flavors. Serve.