Meera Sodha’s vegan recipe for leftover rice congee | The new ve

Updated at: Mon, 13 Nov 2023 10:28:24 GMT

Step 1

Store any excess chillies in the freezer. If your leftover rice is already seasoned, season the congee to taste; otherwise, season with the amount of salt used in the method. And if you don’t have sweet soy sauce, simply make your own by mixing a tablespoon of light soy sauce with a tablespoon of brown rice syrup or maple syrup.

Step 2

Put two tablespoons of the oil in a saucepan on a medium heat and, when hot, add two-thirds of the spring onions, and all the ginger and garlic, and stir-fry for a minute or so, until the spring onions turn Kermit green.

Step 3

Add the rice, 460ml water and a half-teaspoon of salt, breaking up any lumps with a spoon, then bring to a boil. Turn down the heat to a simmer and cook for 12-14 minutes, until the mix is lovely, thick and soupy.

Step 4

While the congee is cooking, make the pickled chilli oil. Put the remaining chopped spring onions in a small bowl with the chopped chillies, rice-wine vinegar, half a teaspoon of salt, the black sesame seeds and the remaining tablespoon of rapeseed oil, and stir to combine.

Step 5

To serve, ladle the congee into a big bowl, drizzle over the sweet soy sauce to taste and spoon over the pickled chilli oil.

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