Chinese Congee

Chinese Congee is one of my family’s favorite soups after the holidays when we have leftover turkey or fish or nothing but just a hankering for congee. If you plan to do turkey, just use your carcass while you cook the rice. If fish, make sure it is skinless and cooked. After the congee has turned into porridge add broken up pieces of fish and season with salt.

1/2 cup short-grained rice (clarose, arborio)

1/3 cup glutinous rice (sushi or jasmine)

8 1/2 cups water

Salt, to taste

Sesame oil, soy sauce, chopped scallions, and fresh coriander, finely sliced, for garnish

Place rices in a large pot. wash three times under water by rubbing the kernels between your hands. Drain.

Return rice to pot, add 8 1/2 cups of water, cover and bring to a boil over high heat. Leave the pot lid slightly open, reduce heat to medium-low and cook for 1 hour, stirring often to prevent the rice from sticking to the bottom of the pot. Cook until the rice thickens almost to the consistency of porridge. Add salt to taste, stir. Remove from heat and serve.

Top with a drizzle of sesame oil, soy sauce and chopped scallions.