LEMONGRASS-SCENTED CONGEE
Congee is a rice porrige that is a staple dish in many Asian households. Eaten as a satisfying breakfast, lunch or dinner, congee is a great way to stretch a small amount of food and may be flavored in a dozen different ways.
Provided by Chef mariajane
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
- Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.
- 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.
- Stir often during last 1/2 hour of cooking to prevent sticking.
- 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.
- Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).
- VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
- For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.
Nutrition Facts : Calories 141.6, Fat 0.2, SaturatedFat 0.1, Sodium 590.5, Carbohydrate 28.4, Fiber 0.5, Sugar 0.1, Protein 2.5
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