Leftover Rice Congee (Rice Gruel) for Students
1/2 Cup Rice
3/4 Cup Water
1/2 tsp Better than Bouillon
(if you don't know, please Google)
Thinly sliced scallions for garnish
Place all the ingredients except garnish together in a pot and simmer for 10 minutes.
If you have less time, you may need less water.
Longer you cook the congee gets softer and needs more water.
The congee tastes much better if you use home-made chicken stock. The color comes out a bit too yellow but if you don't have anything better, this should do. Green onions improve this dish a lot.