Leftover Rice Congee
Cook Time 2 hours
1 cup of leftover jasmine rice
1L chicken stock
Sesame oil, to taste
Dark soy sauce, to taste
Chilli oil and crispy fried shallots, to serve
Add the rice with the stock and water and bring to a boil, turn the heat down to a simmer with the lid on and cook for 1-2 hours or until a porridge-like consistency. If you prefer a smoother texture, blitz 2 or 3 times with a stick blender.
Serve in bowls with the accompaniments of your choice.