Recipe - Congee - Rice Gruel

One half cup Longgrain white rice
One fourth cup Glutinous rice
8 One half cup Cold water
1 lg Bok choy, head separated
into white stalks and
leaves
1 One half teaspoon Salt, or more
2 teaspoon Soy sauce, low sodium
1 pn White pepper
1 sl Fresh ginger, to taste
1 teaspoon Scallion oil, (peanut oil
infused with green onions)

Place both kinds of rice in a large pot. Wash rice under water 3 times,
rubbing between hands then draining each time.

Return rice to pot, add water, cover and bring to boil. Leave lid open a
crack. Reduce heat tomediumlow and cook for 1 to 1 One half hours stirring
occasionally to prevent rice from sticking to bottom of pot. Cook until
rice thickens almost to consistency of porridge.

As rice is cooking, wash bok choy stalks and leaves. Cut leaves into
1/4by4inch slices, and stalks into 1/4inch pieces.

About 7 minutes before rice is completely cooked, add bok choy stalks,
salt, soy sauce, pepper and ginger. Mix together thoroughly and bring
congee to boil, stirring constantly. Reduce heat, add bok choy leaves and
cook for 2 to 3 minutes longer. Turn off heat, then add scallion oil and
stir well into mixture. Serve hot. 4 to 6 servings.

From the Earth: Chinese Cooking by Eileen YinFei Lo (MacMillan). Reviewed
by PressEnterprise, 1996 Ap 10 Riverside. MC by phannema@wizard.ucr.edu.
Original recipe did not say how much oil: with 1 teaspoon, 1 serving has
118.f cals, 12 g fat (9.8 % cff).

Recipe by: From the Earth: Chinese Cooking Posted to Digest
eatlf.v097.n096 by PATh phannema@wizard.ucr.edu on Apr 10, 1997