Comfort to me is a bowl of steaming congee – rice porridge. You can eat it very simply with a few fresh julienned ginger slices, sliced spring onions, coriander, light soy sauce and a few drops of sesame oil. Maybe some fresh chillies. Make it more substantial by adding some sliced, poached chicken breast.
2 litres boiling water
½ cup basmati or jasmine rice
1 tsp sea salt
1 tsp vegetable oil
1. Pour water into a 5 litre heavy based pot.
2. Add all ingredients and simmer for approximately 1½ hours or until volume is reduced by half. During cooking time, adjust the heat to prevent burning and stir regularly to prevent sticking. Use a heat diffuser if you have one.
3. It’s ready when the congee is off-white with a slightly transparent appearance. It should be thick, yet runny. Serve hot with your choice of accompaniments.