Wild Rice Congee

Name: Wild Rice Congee
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

11 ingredients

2 steps

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

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.
2

Ladle into deep bowls and top with baked tofu, green onions, cilantro, and fried shallots to taste.