Wednesday, December 23, 2009


Congee (Chinese rice soup)

6 cups water
1/2 cup jasmine rice
1/2 tsp grated ginger
salt to taste

Add rice, water  and garlic in a large pot. When water is boiled, turn it down to medium low and put the lid on. Let it cook in medium low for 1 - 2 hours or until the congee is creamy. Stir occasionally.
Serve with Stir fry

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