Seaweed Congee

Ingredients

• 1 cup jasmine rice
• 7 cups water or vegetable broth
• 1 inch piece fresh ginger, sliced
• 1/4 cup dried wakame seaweed or shredded nori
• 1 tbsp soy sauce
• 1 tsp sesame oil
• to taste salt
• 2 stalks green onions, sliced
• 1 tsp toasted sesame seeds

Steps

1. Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed rice, water or broth, and ginger slices.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
4. Cover the pot partially with a lid and simmer for 45 to 60 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
5. Once the rice has broken down and the mixture is thick and creamy, stir in the dried seaweed and soy sauce.
6. Let the congee sit for 5 minutes to allow the seaweed to rehydrate and soften.
7. Remove the ginger slices, stir in the sesame oil, and season with salt to taste.
8. Ladle into bowls and garnish with sliced green onions and toasted sesame seeds.