Josh and I found our hearts in the bottom bowl of rice congee in the middle of Chinatown. It tasted so good we had to make it our selves, thinking we could do this better. Our first stab at rice congee was fun and beautiful. I believe we made something delicious, unique, and warming. The rice is your canvas, add whatever you would like.
Rice of any kind - 1 cup
Chicken Stock - 5 cups
Cabbage - 2 cups shredded
Red cabbage sliced thin
Crispy shallot from supermarket
Egg yolks raw
Hard boiled eggs
Scallion - sliced thin on an angle
Rinse rice 3 times until water runs clear. Add water and salt to taste and simmer stirring occasionally until tender and rice begins to break down about 1 hour. Fold in the cabbage and continuing cooking for another 10 min.
Top your congee with your choice of ingredients.