Kimchi Congee

• 1 cup raw long-grain white rice, rinsed
• 7 cups chicken or vegetable stock
• 1/2 teaspoon kosher or sea salt
• One-inch knob of ginger, peeled and sliced thin
• 16 ounces kimchi, plus additional kimchi to serve on the side
• 1/4 cup chopped cilantro

1. In large pot add stock, rice, salt and ginger.
2. Bring the mixture to a boil, then reduce the heat to a low simmer.
3. Stir occasionally so that the rice doesn't clump or stick at the bottom.
4. Simmer the congee for about 1 hour or until the congee is thickened and creamy.
5. Stir in the 16 ounces of kimchi and cook for an additional 5 minutes.
6. Serve the congee hot with additional sides of kimchi and garnished with cilantro.

longgrain white rice, chicken, kosher, ginger, cilantro

Taken from www.foodandwine.com/recipes/kimchi-congee (may not work)