Directions

To Cook

1. Rinse and drain the rice to clean the grains and remove the excess starch. Repeat until the drained water is clear.
2. Transfer the rice in to a pot and top with 9 cups of water. Cover the pot with lid and heat over a high heat until the water reaches a boil.
3. At this point, reduce and let simmer while partially covered for at least 25-30 mins or until the congee has reached a thick and creamy consistency. If the congee becomes too thick, add water back in to the pot.
4. When the congee is at your desired level of consistency, remove from the heat and get ready to plate.

To Serve

1. Spoon some of the congee in to serving bowls. Garnish with sesame oil, green onions, ginger and yew char koay. Serve with soy sauce and white pepper on the side.