Ginger & Black Sesame Congee

 Ingredients:

• 1 cup jasmine or short-grain rice

• 8 cups water or bone broth

• 1 tablespoon fresh ginger, minced

• 2 tablespoons black sesame seeds, toasted and ground

• Drizzle of sesame oil

• Optional: 1 soft-boiled egg per serving

Toppings:

• Sliced scallions

• Sprinkle of sea salt

• Optional: Nori strips or furikake

Instructions:

1. Rinse the Rice:

   • Rinse the rice under cold water until the water runs clear to remove excess starch.

2. Cook the Congee Base:

   • In a large pot, combine the rinsed rice and 8 cups of water or bone broth. Bring to a boil over high heat, then reduce to a simmer.

   • Add the julienned ginger to the pot. Stir occasionally to prevent the rice from sticking to the bottom.

3. Simmer Until Creamy:

   • Cook the rice for 45-60 minutes uncovered, stirring occasionally, until it breaks down and becomes creamy. Add more water or broth as needed to reach your desired consistency.

4. Prepare the Black Sesame Seeds:

   • While the congee is simmering, toast the black sesame seeds in a dry skillet over low heat for 1-2 minutes, stirring constantly until fragrant.

   • Grind the toasted sesame seeds into a coarse powder using a mortar and pestle or spice grinder.

5. Assemble the Congee:

   • Stir the ground black sesame seeds into the congee just before serving.

   • Drizzle with sesame oil for added richness.

6. Add Toppings:

   • Ladle the congee into bowls and top with sliced scallions, a sprinkle of sea salt, and optional nori strips or furikake. Add a soft-boiled egg if desired.

7. Serve Warm:

   • Serve the congee warm and enjoy its soothing, nourishing qualities!