Savoury Congee

• Half cup uncooked basmati rice
• 4 ½ cups water – more for desired thickness
• 1 teaspoon minced ginger
• 1 garlic clove, minced
• 1 ½ tablespoon olive oil
• Quarter cup chopped spring onion
• 1 teaspoon white toasted sesame seeds
• Quarter cup slivered almonds or choice of nuts

Optional additions:

• Splash of low sodium soy sauce or tamari or chilli oil
• Pickled veggies topping (kimchi, carrot or daikon mix)

1. Heat ½ tablespoon olive oil in a pot. Add minced ginger and garlic and cook for 30 seconds, until fragrant.
2. Rinse rice and add to the pot, sauté for another minute.
3. Combine with 4 ½ cups water in the same pot.
4. Optional: add a pinch of salt (avoid this if you are going to add low sodium soy sauce at the end).
5. Bring to a boil, then lower to a gentle simmer, uncovered, for 45 minutes.
6. Stir occasionally and add more water as needed to maintain a porridge consistency.
7. Toast sesame seeds in a dry pan for 1 to 2 minutes until fragrant.
8. Stir in 1 tablespoon olive oil at the end of cooking.
9. Top with spring onions, sesame seeds, slivered almonds, pickled veggies.
10. Season with a splash of soy sauce / tamari or chilli oil if desired.