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Ingredients
- 225g white rice
- 2 litres water or stock
- 1 tbsp olive oil
- 350g mushrooms, thinly sliced
- 1 head broccoli, florets removed and sliced
- 2 tbsp soy sauce
- 4 tbsp peanut rayu/chilli oil to taste
- 2 spring onions, thinly sliced on the diagonal
- Briefly rinse the rice. You want to retain as much starch as possible. Pour the water into the pan. Bring to the boil then add the rice and season with a pinch of salt.
- Stir every now and again to ensure the rice does not stick to the base of the pan. As the water simmers the rice will release its starch and thicken the soup.
- Whisk the congee to blend it until it has a thick velvety texture. The whisk helps to break down the grains and release the starch. The rice will need to simmer on low, covered, for 40-50 minutes, depending on the rice variety.
- Meanwhile sauté the mushrooms in a little oil until golden. Set them aside and keep them warm.
- Cook the broccoli in a pan of salted boiling water until just al dente, drain and set aside.
- Ladle the congee into bowls. Top with the broccoli, mushrooms and sliced spring onion. Drizzle with soy sauce and peanut chilli oil. Serve right away.
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