Recipes Soup Porridge Sweet Corn Congee Be the first to rate & review! When summer is exploding with corn, add the sweet kernels in a classic rice congee porridge for that extra pop of texture and flavor. Slideshow: Great Corn 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 Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins 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 Two-inch knob of ginger, peeled and sliced thin 2 ears corn, shucked (about 2 cups) 5 green onions, sliced Fresh cracked black pepper, to taste 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. While the congee is simmering prep the corn and green onion: shucking, cutting, and slicing, as needed. Simmer the congee for about 45 minutes then add the corn and green onion. Continue to simmer until the congee is thickened and creamy and the corn is plump and tender. Season with additional salt and pepper to taste. 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