Traditional Asian Congee

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a large pot, combine the rinsed rice, 8 cups of water or chicken broth, and sliced ginger.

3.Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.

4.Simmer uncovered for about 1 to 1.5 hours, stirring occasionally to prevent the rice from sticking to the bottom. The rice should break down and create a creamy, porridge-like consistency.

5.About 10 minutes before finishing, add the white parts of the scallions and salt. Stir well and continue to simmer.

6.Remove the ginger slices from the congee before serving.

7.Ladle the congee into bowls and season with white pepper to taste.

8.Top with your choice of savory toppings such as cooked shredded chicken or preserved eggs.

9.Garnish with the green parts of scallions, fried shallots or garlic, and fresh cilantro leaves if desired.

10.Serve hot with optional soy sauce and a drizzle of sesame oil on the side for added flavor.