The secret to perfectly silky congee? It's all in the ratios.
A breakfast and lunch staple in many Asian countries and a mainstay at the dim sum hall, congee is rice and water cooked down into a thick porridge. If you've never had it before, it probably doesn't sound particularly exciting. But just as a bowl of oatmeal can be as simple or as exciting as you want it to be, so too does congee form a soft, comforting canvas to which you can add your flavors and seasonings of choice.
But one of my favorite combinations is best in late summer, when corn is at its sweetest: ground pork and fresh corn kernels. Easy to make, this congee is my go-to food when I want a light meal. And don't worry if you don't eat pork—ground turkey, ground chicken, or even no meat at all will work just fine.
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