Prep 10 min - cook 60 min - serves 4
Chinese-Style Red Lentil and Rice Congee
A slow rice porridge with red lentils folded in for body, cooked low enough that it thickens without ever catching.
Before you cook
Congee wants a very low, very long simmer. Rushing it with high heat gives you rice soup, not the silky, collapsed texture congee is meant to have.
Stir occasionally rather than constantly. Too much stirring breaks the grains down unevenly and the texture turns pasty instead of smooth.
Method
Combine the rice, lentils, water and ginger in a heavy pot.
Bring to the boil, then drop immediately to the lowest possible simmer.
Leave it barely bubbling, uncovered, stirring only every ten minutes or so.
Cook for around fifty minutes, until the grains have mostly collapsed.
Add more hot water along the way if it thickens past pourable.
Taste periodically and note how much the texture changes as it cooks.
Stir in the sesame oil once the congee has reached the texture you want.
Season with salt and white pepper, tasting again after each addition.
Simmer five more minutes to let the seasoning settle through the pot.
Ladle into bowls and top with spring onion and roasted sesame seeds.
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