Leftover Rice Congee

Directions

1. 1

   Sauté onions and garlic in 2 tbsp of cooking oil. Cooking until translucent and aromatic.

2. 2

   Add in rice and break down large chunks if needed with a spoon or ladle.

3. 3

   Pour in all the chicken broth and bring to a rolling boil.

4. 4

   Stir every 2 minutes or so to break down the cooked rice. After about 15-20 minutes the rice should absorb the broth and will thicken. Cook to desired texture. The longer you cook it, the thicker the congee.

5. 5

   Serve hot/warm with desired toppings and sauces.