Seaweed Soft Boiled Rice

The Chinese had this tradition of cooking congee or soft boiled rice when someone in the household is not feeling well/sick. This tradition was passed down from my great grandmother who then influenced my grandmother to my mother and now I caught "the flu"! Hutttchewwww! It was and is believed that congee increases the sickling's appetite and gives him/her immense energy leading to recovery. Sounds like its one of a kind in healing wonders!

So I had runny nose and wanted something tasty and soft, one else could I think of if not seaweed congee! Hubby makes bowls of tasty, delicious one. Could be that he inherited congee cooking from his father - the well-known congee master in SASS! :)

Ingredients:

A cup of white rice
400ml water
Seaweed strands in a packet
Knorr mushroom cube
Carrots (cut in small cubes)
Sesame oil
Maggie seasoning (optional)
celery strips (optional)

Directions:

1. Boil rice in a pot filled with water for about 30 minutes. Cover the pot.
2. When rice is boiling, add cube-cut carrots and stir evenly. Cover half the pot. Check and stir regularly.
3. After 20 minutes, add knorr mushroom cube. One cube should be enough since the carrots will give sweet taste to the rice. Stir regularly and evenly.
4. Reduce heat. Add seaweed strips according to your liking and stir.
5. Add 1 teaspoon of sesame oil, stir and congee is ready to be served.
6. Garnish with celery or add seasoning to bring out the taste.