Dairy-Free Taiwanese Rice Porridge (Congee)

Ingredients

• 1 cup Short-grain rice
• 8 cups Water
• 1 cup Coconut milk
• about 113 g Shiitake mushrooms
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 2 stalks Green onions
• 2 tablespoons Fried shallots
• 1/2 teaspoon Salt
• 1/4 teaspoon White pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice in a fine-mesh sieve until the water runs clear.
2. 2In a large pot, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
3. 3While the rice is cooking, thinly slice the shiitake mushrooms.
4. 4After 30 minutes, stir in the coconut milk, soy sauce, sesame oil, and shiitake mushrooms. Continue to simmer, uncovered, for another 15 minutes, or until the porridge reaches your desired consistency, stirring occasionally.
5. 5Season with salt and white pepper to taste.
6. 6Garnish with chopped green onions and fried shallots before serving.

Substitutions

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