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butternut squash congee

This was the first I heard about freezing wet rice: the frozen water expands and the rice sort of explodes and its starches get released much easier. Makes congee take much less time. Recipe from someone named Marlowe that I follow on Twitter because she makes incredible looking deserts.

Ingredients

3/4 cup rice, rinsed and frozen overnight
7 cups liquid (some mixture of stock and water)
1 large shallot
1 inch minced ginger
~1/2 lb cubed butternut squash scallions

Instructions

saute shallots until they start to brown, add in minced ginger and stir for 30 seconds.

add in liquid, rice, and squash, stir and bring to a simmer

let simmer for 30-60 minutes depending on the consistency you want. squash should partially dissolve into the rice and broth.

add chopped scallions, salt and pepper to taste. at this point also add anything extra, like a fried egg, shredded cooked chicken, etc.