Recipes Soup Porridge Bacon and Onion Congee Be the first to rate & review! Crisp bacon, chicken stock and sautéed onions make this congee rice porridge even more hearty, flavorful and satisfying. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins Yield: 4 Ingredients 8 slices uncooked bacon, cut into 1-inch pieces 1/2 medium onion, diced 7 cups chicken stock 1 cup raw long-grain white rice, rinsed 1/2 teaspoon kosher or sea salt Fresh cracked black pepper, to taste Directions Heat a skillet over medium-high heat. Cook bacon pieces until crisp then remove bacon and blot on paper towel. Set bacon aside. Reserve 2 tablespoons of bacon oil for the next step. Heat a large pot and add bacon oil. Add onion and cook till soft and slightly brown and crisp, but not burnt. Add chicken stock, rice and salt. Bring the stock to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or burn at the bottom. Add the cooked bacon pieces, additional salt to taste and fresh cracked black pepper. Serve hot. Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Rate it Print