Mushroom Congee

Directions

1. 1
   Wash mixture of glutinous rice and long grain under cold running water.
2. 2
   Heat oil in a stockpot.
3. 3
   Saute ginger and garlic for a minute over high heat.
4. 4
   Add in chopped leeks and mushrooms. Continue sauteing for another minute.
5. 5
   Add in rice and stir well inside the pot to coat evenly with the oil.
6. 6
   Pour stock into the pot. Bring to a boil while stirring continuously.
7. 7
   Turn heat down to a simmer and cook for 20-25 minutes.
8. 8
   Adjust salt to taste.
9. 9
   Serve with an optional drizzle of sesame oil.