Amanda Laird: Congee

Congee. Photo / Babiche Martens

Serves 4

2 litres water
6 Tbs medium grain rice
1 tsp sea salt
1 tsp vegetable oil

Accompaniments

2 Tbs finely sliced red chilli
4 wonton wrappers fried in a little vegetable oil until crispy
4 Tbs finely sliced spring onion
1/3 cup soy sauce
1/4 cup sesame oil
Coriander
Fried shallots
Chopped roasted peanuts

1. Pour the water into a 5-litre heavy based pot. Add the rice, salt and oil. Put the lid on but leave it slightly ajar so the rice doesn't bubble up and spill over.

2. Gently simmer for approximately 80 minutes, stirring occasionally to prevent sticking.

3. Ladle into warm bowls at the table where guests can add any of the accompaniments they wish.