Beef Congee (Or a Thick Gloppy Rice Dish)

Directions

Put the rice and four times it’s volume of stock/water into a thick bottomed pan.

Add the star anise, garlic, ginger, salt, pepper and half the spring onions.

Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes.

Add more water if needed.

Remove and discard the spring onion and add the beef.

Cook for two minutes.

Add the beans and cook for a further two minutes.

Chop the remaing spring onions and add, along with a dash of the sesame oil.

Goes very well with chinese chilli sauce and/or soy sauce.