Taiwanese Rice Porridge (Congee)

Ingredients

• 1 cup Rice (short-grain)
• 8 cups Water
• 1/2 cup Dried shiitake mushrooms, rehydrated and sliced
• 1/4 cup Pickled daikon radish, chopped
• 1 tbsp Soy sauce (gluten-free)
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 1/4 cup Green onions, chopped

Instructions

1. 1Measure the 1 cup of short-grain rice into a fine-mesh sieve. Rinse the rice under cold running water until the water runs clear, which means all the excess starch has been removed.
2. 2Pour the 8 cups of water into a large heavy-bottomed pot. Add the rinsed 1 cup of short-grain rice to the pot.
3. 3Place the pot over high heat and bring the water to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 to 60 minutes. The rice is ready when it is very soft and has broken down into a porridge consistency.
4. 4Add the 1/2 cup of rehydrated and sliced dried shiitake mushrooms and the 1/4 cup of chopped pickled daikon radish to the pot. Stir them in and continue to cook, covered, for another 10 minutes.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of gluten-free soy sauce, the 1 teaspoon of sesame oil, and the 1/4 teaspoon of white pepper until well combined.
6. 6Ladle the Taiwanese rice porridge into individual serving bowls. Garnish each bowl with the 1/4 cup of chopped green onions before serving hot.

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