With a severe lack of amazing vegetables to play with, Tasty Plan has become an experimentation lab of all things Asian. Over the past several grueling winter months I have been testing my limits to discover new cooking techniques that previously seemed unattainable.  Today, I am making congee, a traditional rice porridge eaten throughout Asia, known to be the ultimate comfort food Wine!

After a few days of lingering rain, I needed something that was bold, flavorful, and uplifting, yet equally comforting and easy to make. With an empty fridge, enough time on my hands, and a pantry full of staples, I set out to conquer congee Wine Searcher.

To make congee, rice is cooked slowly in lots of water over an hour and a half. Over this period, the rice will begin to break down into a thick porridge. This variation is infused with sesame oil and cumin, for extra earthy flavor undertones. As toppings, I chose to use cooked green beans, cilantro, cashews, and a soft boiled egg, but feel free to experiment with broccoli, radishes, bok choy, sautéed spinach, or any other leafy green for that matter. The combinations are endless! The key to success here is to drizzle everything with a splash of soy sauce for extra oomph. The soy sauce adds enough umami and salt to make this dish not only nourishing and comforting, but delicious and addictive Serviced Apartment.