Vietnam - Congee with Vegetables

Congee with Vegetables

Serving Size : 6 Preparation Time :0:30

Congee

Ingredients

-       3/4 cup long grain rice

-       9 cups water

-       1 teaspoon salt

Ingredients

-       1/2 pound spinach

-       1 egg

-       1 tablespoon ginger -- finely shredded

-       1 scallion -- thinly sliced

-       1 medium tomato -- coarsely chopped

-       salt and pepper -- to taste

Directions

-       Prepare congee following the basic recipe:

-       In a large pot, bring the water and rice to a boil.

-       When the rice is boiling, turn the heat down to medium low.

-       Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.

-       Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours).

-       Add the salt, taste and add seasonings if desired.

-       Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg.

-       When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato.

-       Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes.

-       Season to taste with salt and pepper.

-       Serve immediately.