- 1/3 cup uncooked long-grain white rice
- 2 1/2 teaspoons canola or other neutral oil, divided
- 12 ounces butternut squash, peeled and shredded
- 4 cups unsalted chicken stock (such as Swanson)
- 1 cup water
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon kosher salt
- 1 (1-in.) piece fresh ginger, very thinly sliced
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 2 tablespoons coarsely chopped fresh Thai basil
- 1 to 2 Tbsp. coarsely chopped fresh cilantro
- calories 149
- fat 3.1 g
- satfat 0.3 g
- monofat 1.9 g
- polyfat 0.9 g
- protein 7 g
- carbohydrate 24 g
- fiber 2 g
- cholesterol 0.0 mg
- iron 2 mg
- sodium 397 mg
- calcium 68 mg
- sugars 4 g
- Est. Added Sugars 1 g
How to Make It
Place rice in a bowl; cover with water. Stir vigorously for 10 seconds to release starch; drain well. Place rice in a food processor; pulse until very finely chopped.
Heat 1 1/2 teaspoons oil in a medium saucepan over medium. Add rice and squash; cook 1 to 2 minutes. Add stock, 1 cup water, fish sauce, and salt; bring to a boil. Reduce heat to medium-low, partially cover, and simmer 1 hour and 15 minutes or until congee is creamy, stirring occasionally.
Heat remaining 1 teaspoon oil in a skillet over medium. Add ginger; cook 8 minutes or until golden and crisp, stirring frequently. Place ginger on a paper towel-lined plate; cool.
Stir sugar and pepper into congee. Divide among 4 bowls; top evenly with basil, cilantro, and ginger.