Brown Rice Congee (by G)

I don't really want to discuss it. Brown rice is not the ideal congee rice. I simmered my rice in stock for an hour and a half and it didn't even go close to releasing it's starch. I ended up giving the rice a blitz with the stick blender to get it going - that kind of worked, I ended up with a congee-esque mixture after adding a bit of ginger and sesame oil and boiling for another half hour or so.

The final result was salty but not too bad. The toppings of fried shallot, roasted peanuts, chilli flakes, soy sauce and coriander helped.

It would make a good midnight snack if you started preparing it just after lunch time.