Thai Congee

Instructions

1. 1

   Rinse the rice. Combine rice and stock in a heavy pot and bring to a boil.

2. 2

   Reduce to a gentle simmer and cook uncovered 45 to 60 minutes, stirring often, until the grains break down and the porridge is creamy. Add stock if it becomes too thick.

3. 3

   Mix pork with fish sauce, soy sauce, white pepper, cornstarch, and sesame oil. Form small loose meatballs.

4. 4

   Add pork meatballs to the porridge and simmer 6 to 8 minutes until cooked through.

5. 5

   Crack eggs directly into the hot porridge, cover, and cook to the desired doneness, or use soft-boiled eggs.

6. 6

   Season to taste and serve with ginger, scallions, cilantro, fried garlic, and white pepper.