Congee

Rinse the rice and soak it in water for 30 minutes, then drain in a sieve.

~30 min

In a pot, combine the rice, water (or stock), and thinly sliced ginger, and bring to a boil over high heat.

~5 min

Once boiling, lower to a simmer, leave the lid slightly ajar, and cook 30-40 minutes, stirring occasionally, until thick and creamy.

~35 min

Why: A slow simmer over low heat lets the rice grains break down completely, giving the congee its thick, creamy texture.

Watch out: Boiling it hard scorches the bottom and keeps the grains from breaking down evenly — keep it at a low simmer and stir often.

Once the rice has broken down and softened, season with salt.

~2 min

Ladle into bowls and top with sliced green onion, sesame oil, and shredded seaweed.

~2 min

Add a soft-boiled egg or a splash of soy sauce, if you like, to finish.

~2 min