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Location: Texas, United States

Wednesday, October 18, 2006

Rice Congee

I used medium-grain rice for this, so it is even mushier than it should be. It typically looks more like a thick rice soup.
Martina ate this in China when she was a baby. Chinese adults also eat it at breakfast as a hot cereal. I made it for her birthday dinner this year, and I made it last year at about this time too.

4.5 cups water
1/2 cup uncooked long-grain rice
1 teaspoon salt
4 boneless skinless chicken tenders
1 teaspoon pre-minced ginger

Chopped green onions (optional)
Low-sodium soy sauce (optional)

Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.

Remove chicken from soup; place on a cutting board or work surface. Chop up into pieces your babies can eat. Stir meat into soup.

Garnish with green onions and soy sauce, if desired.

Yield: 3 servings (serving size: about 1 cup) or many baby servings.

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