Congee

A great breakfast, like porridge made with rice. It’s extremely forgiving, you can put a range of things in for taste, including savoury left overs. I especially like pea based ones and this congee was made with a frozen vegetable mix.

use about one cup of precooked rice per three cups of water, boil and simmer until the rice has absorbed the extra water and become a porridge like consistency. Add water if needed. Add ingredients half way through so as not to turn them into mush along with the rice.

Add salt to taste. Tomato also goes well with bits of faux meat as an alternative taste.

 

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