Lemongrass-Scented Congee
- Ready In:
- 2hrs
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 stalk lemongrass, cut into 3 pieces
- 6 cups water
- 3⁄4 cup uncooked long-grain white rice
- 3 tablespoons chinese rice wine (mirin) or 1 medium sherry wine
- 1 teaspoon minced ginger
- 1 teaspoon salt
- 1 kaffir lime leaf
directions
- 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.
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