Photo: Iain Bagwell
Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor.
Serves 4 (serving size: about 1 1/4 cups)
1. Place rice in a bowl; cover with water. Stir vigorously for 10 seconds to release starch; drain well. Place rice in a food processor; pulse until very finely chopped.
2. Heat 1 1/2 teaspoons oil in a medium saucepan over medium. Add rice and squash; cook 1 to 2 minutes. Add stock, 1 cup water, fish sauce, and salt; bring to a boil. Reduce heat to medium-low, partially cover, and simmer 1 hour and 15 minutes or until congee is creamy, stirring occasionally.
3. Heat remaining 1 teaspoon oil in a skillet over medium. Add ginger; cook 8 minutes or until golden and crisp, stirring frequently. Place ginger on a paper towel-lined plate; cool.
4. Stir sugar and pepper into congee. Divide among 4 bowls; top evenly with basil, cilantro, and ginger.