Gluten-Free Rice Porridge (Congee) with Avocado

Ingredients

• 1 cup Broken Rice
• 6 cups Water
• 1/2 teaspoon Salt
• 2 tablespoons Sugar
• 1/2 cup Milk (Dairy-Free)
• 1 medium Avocado

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

Instructions

1. 1Measure the 1 cup of broken rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Drain well.
2. 2Place the rinsed 1 cup of broken rice into a large, heavy-bottomed pot. Add the 6 cups of water.
3. 3Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. The rice should be very soft and the porridge should have thickened.
4. 4Stir in the 1/2 teaspoon of salt and the 2 tablespoons of sugar until they are fully dissolved. Add the 1/2 cup of dairy-free milk and stir until combined.
5. 5Serve the porridge hot. Slice the 1 medium avocado and arrange the slices on top of each serving.

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