Chinese Rice Congee

1 hours Prep: 5 minutes Cook: 1 hours

155 calories per serving view nutrition facts

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1	cup	long grain rice
3	quarts	stock
2	tablespoons	chinese preserved turnip	minced
1	slice	ginger root	minced
1	each	tangerine peel	soaked to soften and minced
1	x	salt	to taste

Garnish
1	x	scallions, spring or green onions	chopped
1	x	coriander	chopped
1	x	ginger	preserved slices
1	x	tea melon	sliced

Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil.

Lower heat and simmer, uncovered for approximately 1 to 1 1/2 hours or until the rice is thoroughly broken up.

Stir occasionally to prevent soup from sticking and add boiling water if necessary.

When done, soup should be thick and creamy.

Add salt to taste and garnish with any or all of the suggested garnishes.

VARIATIONS: Just before serving, add cooked chicken, pork, ham or beef.

Or with rice add diced forest mushrooms, soaked to soften or dried shrimp.

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Serving Size 31g

Amount per Serving

Calories 155 10% of calories from fat