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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Thai Congee


• 1/2 cup long-grain rice or short-grain rice
• 5 cups low-fat chicken broth or water

1. Combine ingredients for the congee in a saucepan, bring to a boil.
2. Reduce heat and simmer for about 2 hours.
3. Or use leftover rice with about twice as much liquid as rice.
4. Simmer until the porridge has a smooth consistence.
5. Pour into soup bowls.
6. Top with your choice of toppings and condiments.
7. If serving a large group, a larger choice than 2 or 3 toppings might be served.

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