Sunday Brunch: Empty Fridge Congee Recipe

• 1 cup short grain rice
• 4 cups water
• 2 cloves of garlic, minced
• 1 knob of ginger, finely mashed
• fish sauce to taste
• soy sauce to taste
• toasted sesame seeds, optional
• frozen peas, optional
• finely diced carrot, optional
• dried shrimp, optional
• finely shredded cooked meat, optional
• diced SPAM, fried until crisp, optional
• chili paste, optional

1. Combine rice, water, garlic and ginger in a pot and bring to a simmer. Simmer until rice is tender, adding more water as needed to reach desired consistency. This can take from 20 minutes to an hour, depending on the texture and consistency you like your congee.
2. Once the right consistency is reached, add the ingredients that need to simmer for a minute or two (frozen peas, minced carrots) then season to taste with fish sauce and soy sauce. When adding a fish sauce, make sure to add a little at a time-too much fish sauce can be added very easily.
3. Either stir-in or top with other ingredients, and serve piping hot with a soothing cup of tea.

short grain rice, water, garlic, knob of ginger, fish sauce, soy sauce, sesame seeds, frozen peas, carrot, shrimp, chili paste

Taken from www.seriouseats.com/recipes/2011/01/empty-fridge-congee.html (may not work)