Taiwanese Rice Porridge (Congee) with Peanuts and Pickles

Ingredients

• 1 cup White Rice
• 8 cups Water
• 1/2 tsp Salt
• 1/2 cup Roasted Peanuts
• 1/2 cup Pickled Radish (or other pickled vegetables)
• 1 tsp Sesame Oil
• 2 stalks Green Onions

Instructions

1. 1Measure the 1 cup of White Rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of White Rice and 8 cups of Water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
3. 3Cover the pot and let the mixture simmer gently for 45 minutes to 1 hour. Stir occasionally to prevent sticking. The rice should be very soft and the mixture should have thickened to a porridge consistency.
4. 4Stir in the 1/2 teaspoon of Salt until fully incorporated.
5. 5Prepare the garnishes: Chop the 2 stalks of Green Onions into small pieces. Ensure the 1/2 cup of Roasted Peanuts and 1/2 cup of Pickled Radish are ready to serve.
6. 6Ladle the hot congee into individual serving bowls. Drizzle each bowl with 1 teaspoon of Sesame Oil. Garnish generously with the chopped 2 stalks of Green Onions, the 1/2 cup of Roasted Peanuts, and the 1/2 cup of Pickled Radish.

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