Marinated pickled cucumber
White wine vinegar, golden caster sugar, yellow mustard seeds, parsley and, of course, a large cucumber are all it takes to make this sophisticated side dish.
Chinese congee
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 150g uncooked short-grain or Thai fragrant rice
Garnishes
- chilli oil or toasted sesame oil
- white pepper
- crispy fried shallots
- fried or salt roasted peanuts
- spring onionsthinly sliced
- corianderfinely chopped
- pickled mustard greens
Nutrition:
- kcal147
- fat0.4g
- saturates0.1g
- carbs33.2g
- sugars0g
- fibre0g
- protein2.6g
- salt0g
Method
step 1
Put the rice in a sieve and rinse it thoroughly under running water until the water runs clear, then drain well. If using frozen rice (see intro), skip this step.
step 2
Put the rice and 1.4 litres of water in a large, heavy-bottomed pot. Bring it to a full boil over a high heat, then reduce the heat to maintain a simmer. Partially cover the pot and cook on a low heat, stirring to the bottom occasionally with a wooden spatula or spoon. After a while, the rice will blossom and break apart.
step 3
Cook, stirring occasionally, until the congee is thickened to your liking and satin-like in consistency. This will take 1 hr to 1hr 10 mins if you’re using uncooked rice, or about 15 mins for frozen rice. At any point, pour in more water if you want a thinner congee. Remove from the heat, ladle into bowls and serve with your choice of garnishes.
