Basic Chinese Congee

Ingredients

• 1 cup raw long-grain white rice, rinsed 
• 2 tbsp butter
• 1 large pinch kosher salt
• 7 cups chicken or vegetable stock (or just water)
• One-inch knob of ginger, peeled and sliced thin
• Sliced green onion, for garnish
• Sesame seed oil or soy sauce (optional)

Directions

1. In large pot add dry rice, butter and salt
2. Sauté rice in the butter until butter is totally melted and the rice is evenly coated
3. Add broth/stock and ginger
4. Optional - Add skinless chicken thighs and submerge
5. Bring the mixture to a boil, then reduce the heat to a low simmer
6. Stir occasionally so that the rice doesn't clump or stick at the bottom
7. Simmer the congee for about 1 hour or until the congee is thickened and creamy
8. Serve the congee 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.

- Add sliced green onion and optional sesame oil or soy sauce to taste.