Rice Congee with Egg

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup jasmine rice
• •6 cups water or vegetable broth
• •1/2 tsp salt
• •2 green onions, chopped
• •2 eggs
• •1 tbsp soy sauce (optional)
• •1 tsp sesame oil (optional)
• •Fresh ginger, thinly sliced (optional)

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear.

2. 2

   In a large pot, combine the rinsed rice, 6 cups of water or vegetable broth, and 1/2 tsp salt.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce to low heat and cover.

4. 4

   Let it simmer for about 20 minutes, stirring occasionally, until the rice becomes soft and the congee reaches your desired consistency.

5. 5

   In the last few minutes of cooking, bring a small pot of water to a gentle simmer. Poach the eggs to your liking.

6. 6

   To serve, ladle the hot congee into bowls, top each with a poached egg, and sprinkle with chopped green onions. Drizzle with soy sauce and sesame oil if desired.

7. 7

   Add fresh ginger slices for extra flavor if you like. Serve warm.