Egg Congee

Preparations

1. In a heavy pot, bring the rice, veg stock and optional salt to a boil, then turn it down to a simmer and cover loosely with a lid.
2. Cook gently, stirring occasionally, until the rice is thoroughly cooked and the porridge has become thick and creamy, then crack the two eggs into a cup and whisk well to combine whites and yolks.
3. Slowly pour a thin stream of egg into the rice. Stir the rice quickly for a well-combined. Serve up hot with the condiments of your choice or plain, just as it is, for a comforting, simple meal.

Serving Size

1 cup Egg Congee