Recipes Soup Porridge Basic Chinese Congee 4.6 (13) 13 Reviews Dress up this classic white rice porridge with your favorite savory toppings like bacon, chinese sausage or onions. Slideshow: One-Bowl Rice Recipes 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 Yield: 4 Ingredients 1 cup raw long-grain white rice, rinsed 7 cups chicken or vegetable stock 1/2 teaspoon kosher or sea salt, plus more for seasoning One-inch knob of ginger, peeled and sliced thin Sliced green onion, for garnish Sesame seed oil or soy sauce (optional) Directions In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom. Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot. © Todd Porter & Diane Cu Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Serve With Add sliced green onion and optional sesame oil or soy sauce to taste. Rate it Print