Steps to Prepare Speedy Deany's plain Thai Kao Tom/rice soup (congee)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, deany's plain thai kao tom/rice soup (congee). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Deany's plain Thai Kao Tom/rice soup (congee). Thai Kao Tom or congee is one of those dishes I have eaten since childhood. My mum used to make this all the time and till this day she still does. Especially when I am feeling under the weather, this is my mum's go to dish.

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To get started with this particular recipe, we must prepare a few ingredients. You can have deany's plain thai kao tom/rice soup (congee) using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Deany's plain Thai Kao Tom/rice soup (congee):

1. Get Cooking the rice:
2. Make ready 1/2 cup pudding rice
3. Prepare 4 cups water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
4. Prepare Garnish:
5. Make ready 1 clove garlic, finely minced or grated
6. Make ready 1/2 sprig spring onion, finely chopped
7. Make ready Sprinkle ground white pepper
8. Make ready Maggie sauce, optional

In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. The combination of lemongrass, ginger, coriander, and other herbs make this Khao Tom (rice soup) deliciously comforting as a Thai-style breakfast on a cold Chiang Mai morning, or anytime you are feeling ill. Thais don't really eat "breakfast only" foods, but if we did this would be on the menu. In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.

Steps to make Deany's plain Thai Kao Tom/rice soup (congee):

1. In a medium size pot or saucepan, add the pudding rice and the water. On medium to high heat, bring water to a boil. Stir rice occasionally to break up the rice grains and prevent it sticking.
2. Once water has come to a boil, reduce heat to medium low. To remove the scum/impurities prepare a bowl of water. Using a skimmer spoon, remove the impurities and dip into the clean bowl of water. Repeat the process until there is no scum. The impurities should be removed, every so often when it forms. Stir the rice every occasionally using a wooden spoon. Simmer for about 20-30 minutes.
3. Continue to cook the rice and when it's almost cooked, reduce the heat to low, stir and continue to simmer. The rice will slowly begin to thicken, as the water reduces. Tip: if water level is low and rice begins to dry up, add hot water to the pot (add more water for a runnier congee or less for thicker).
4. Taste the rice to see if cooked, it should be a slightly soft texture. Once the rice is at desired consistency remove from heat. I prefer my congee thicker, but it should still be slightly runny.
5. Ladle and transfer rice to a serving bowl. Eat and serve immediately while piping hot. Serve with any accompaniment of side dishes such as pan fried vegetables, steamed tofu and egg (or any side dishes of preference).

Thais don't really eat "breakfast only" foods, but if we did this would be on the menu. In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft. In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken. If you're unfamiliar with congee, it's a simple rice-based soup with almost infinite incarnations from China to Japan to India southeast Asia. The rice is cooked for an extended period, often in broth, until it breaks apart and forms a porridge-like consistency.

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