Lemongrass-Scented Congee

• 1 stalk lemongrass, cut into 3 pieces
• 6 cups water
• 3/4 cup uncooked long-grain white rice
• 3 tablespoons chinese rice wine (mirin) or 1 medium sherry wine
• 1 teaspoon minced ginger
• 1 teaspoon salt
• 1 kaffir lime leaf

1. Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
2. Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.
3. Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.
4. Stir often during last 1/2 hour of cooking to prevent sticking.
5. Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.
6. Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).
7. VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
8. For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.

stalk lemongrass, water, longgrain white rice, chinese rice wine, ginger, salt, lime leaf

Taken from www.food.com/recipe/lemongrass-scented-congee-409871 (may not work)