Back to 4 servings 1 cup short- or medium-grain white rice, rinsed until the water runs mostly clear 8 cups water or low-sodium chicken broth, use 10 cups for a thinner porridge 1 teaspoon kosher salt, add to taste near the end 3 slices fresh ginger, peeled, optional 2 cloves garlic, lightly smashed, optional sliced green onions, for garnish fried shallots, for garnish cracked white or black pepper, for garnish lime, cut into wedges, for a squeeze
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1 Step 1: Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.2 Step 2: Put the rice, your water or broth, the ginger, and the garlic into a heavy-bottomed pot. Set it over high heat and bring everything to a boil, giving it a stir now and then.3 Step 3: Reduce the heat to low so the liquid barely simmers, partly cover the pot, and cook for 50 to 60 minutes, stirring every 10 to 15 minutes so the rice does not stick to the bottom.4 Step 4: Add hot water or broth if the porridge becomes too thick, or simmer uncovered a little longer if it is too thin, until it is creamy and the grains have broken down.5 Step 5: Remove the ginger and garlic, stir in the salt, and taste and adjust the seasoning.6 Step 6: Ladle into bowls and top with green onions, fried shallots, cracked pepper and a squeeze of lime, then serve hot.getsaucepan.com/r/ff9199b9-97b7-53f1-99c6-7fba9acfbf5a
Cook this in Saucepan Congee (Plain Rice Porridge) as one big step at a time. Hands free, with timers that ring.
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