Leftover Rice Congee

2 cups cooked rice

3 cups chicken stock

salt, to taste

Desired toppings: pictured here is 1 egg yolk, cooked chicken thigh, umeboshi, scallion, and chili crisp

Combine stock and rice and cook for 10 minutes in the instant pot. Let rest at least 5 minutes before auto-release. At this point, I thought it was a little thick, so I stirred in a bit more broth and heated through. Top with desired toppings.

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Filed under breakfast, rice dishes

One response to “Leftover Rice Congee

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