Brown Rice and Gai Lan Jook (Rice Porridge) Recipe

• 8 cups water
• 2 cups low-sodium vegetable broth
• 1 cup long-grain brown rice
• 1 (1/2-inch) piece fresh ginger, skin on and sliced into 2 pieces
• 1 1/2 teaspoons kosher salt, plus more as needed
• Pinch freshly ground white pepper, plus more as needed
• 4 ounces gai lan (also known as Chinese broccoli or Chinese kale), ends trimmed and very thinly sliced crosswise

1. Place all ingredients except the gai lan in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat.
2. Reduce the heat to medium low and cook, uncovered, at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 1/2 hours.
3. Turn off the heat, add the gai lan, and stir until combined and the leaves are wilted.
4. Let sit until the residual heat cooks the gai lan stems to crisp-tender, about 5 minutes.
5. Taste and season with additional salt and pepper as needed.

water, vegetable broth, longgrain brown rice, fresh ginger, kosher salt, freshly ground white pepper, crosswise

Taken from www.chowhound.com/recipes/brown-rice-and-gai-lan-jook-rice-porridge-29368 (may not work)