Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor.
1/3 cup uncooked long-grain white rice
2 1/2 teaspoons canola or other neutral oil, divided
12 ounces butternut squash, peeled and shredded
4 cups unsalted chicken stock (such as Swanson)
1 cup water
1 1/2 teaspoons fish sauce
1/4 teaspoon kosher salt
1 (1-in.) piece fresh ginger, very thinly sliced
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
2 tablespoons coarsely chopped fresh Thai basil
1 to 2 Tbsp. coarsely chopped fresh cilantro
Est. added sugars 1g
How to Make It
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.
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.
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.
Stir sugar and pepper into congee. Divide among 4 bowls; top evenly with basil, cilantro, and ginger.
The Pho Cookbook.
Ten Speed Press, $22, on sale Feb. 7, 2017.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.