Thursday, December 20, 2007

Millet Congee

This millet congee looks like plain congee with beaten egg. Add some seaweed or shredded nori, if desired.

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 50g millet, washed and drained
° 1.2 litres water
° salt and pepper, to taste
° sesame oil (optional), to taste
° a small handful fresh coriander leaves, for garnish

1. Put the rice, millet and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Re-boil the congee for 10 minutes prior to serving. Season with salt, pepper and sesame oil.
3. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.

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