Plain Cantonese Rice Congee with Ginger and Scallion

What you need

• 200 g (1 cup) jasmine rice
• 1.7 l (7 cups) water
• 4 slices fresh ginger, thin coins
• 1/2 tsp salt, plus more to taste
• 2 scallions, thinly sliced
• ground white pepper, for serving
• toasted sesame oil, for serving
• light soy sauce, for serving

Method

Restated from the original video

1. 1

   Rinse the rice in a sieve under running water, swirling it with your fingers, about 1 min.

2. 2

   Put the rice, water, ginger and salt in a large pot, cover and bring to a boil.

3. 3

   Turn the heat to very low and set the lid ajar so the pot does not boil over.

4. 4

   Simmer, stirring often and scraping the bottom, until the grains have burst and the congee is thick and creamy, 45-50 min.

5. 5

   Thin with a splash of hot water if it gets too thick, or cook a few minutes longer if it is runny.

6. 6

   Fish out the ginger, then taste and add more salt if needed.

7. 7

   Ladle into bowls and top with the scallions, a pinch of white pepper, a few drops of sesame oil and a little soy sauce.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.