Wild Rice Congee
James Carrier
Notes: This easy twist on traditional Chinese rice porridge makes a wonderful one-dish supper on a cold night. If desired, top with shredded leftover meat, such as roast chicken, duck, or pork. Baked tofu, found in the refrigerator case of natural-food stores and many supermarkets, is available in several flavors; any will work here.
How to Make It
Step 1
1
In a 3- to 4-quart pan, combine white rice, wild rice, broth, rice wine, salt, chili flakes, ginger, garlic, and 1 cup water. Bring to a boil over medium-high heat. Cover and reduce heat to a bare simmer. Cook (without stirring) until the white rice has disintegrated into a thick, oatmeal-like porridge and the wild rice has split open and is very tender, about 45 minutes.
Step 2
2
Ladle into deep bowls and top with baked tofu, green onions, cilantro, and fried shallots to taste.
Ingredients
1/2 cup long-grain white rice
1/2 cup wild rice, rinsed and drained
1 quart fat-skimmed low-sodium chicken broth
1 1/2 tablespoons Chinese rice wine or sake
1/4 teaspoon salt
1/8 teaspoon hot chili flakes
1/2 teaspoon grated fresh ginger
1/4 teaspoon minced garlic (optional)
1 cake (8 oz.) baked tofu, shredded or diced (see notes)
1 or 2 green onions, rinsed and thinly sliced
1/4 cup chopped fresh cilantro
Directions
Step 1
1
In a 3- to 4-quart pan, combine white rice, wild rice, broth, rice wine, salt, chili flakes, ginger, garlic, and 1 cup water. Bring to a boil over medium-high heat. Cover and reduce heat to a bare simmer. Cook (without stirring) until the white rice has disintegrated into a thick, oatmeal-like porridge and the wild rice has split open and is very tender, about 45 minutes.
Step 2
2
Ladle into deep bowls and top with baked tofu, green onions, cilantro, and fried shallots to taste.
