Lemongrass-scented Congee

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 4
• 1 stalk lemongrass, cut into 3 pieces
• 6 cups water
• 3/4 cup uncooked long-grain rice
• 3 tablespoons chinese rice wine (mirin) or 1 medium sherry wine
• 1 teaspoon minced ginger
• 1 teaspoon salt
• 1 kaffir lime leaf

Recipe

• 1 use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
• 2 combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4l dutch oven.
• 3 place over high heat and bring to a boil, stirring occasionally. cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.
• 4 stir often during last 1/2 hour of cooking to prevent sticking.
• 5 discard lemongrass pieces and lime leaf. the congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.
• 6 tolp with preferred garnishes and serve warm. reheats well. (add a little hot water as needed to adjust the consistency).
• 7 variations: for savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
• 8 for a sweet coconut congee: stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.