Leftover rice congee from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 59) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Three congee toppings: kale chips and everything oil; Three congee toppings: five-spice shiitake mushrooms and sesame; Three congee toppings: quick-pickled carrot salad with sesame seeds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked jasmine rice, cooked koshihikari rice, or cooked white rice for cooked long-grain rice; water for vegetable stock; and dried shiitake mushrooms, wakame, or kelp for shiitake mushrooms.

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