Step-by-Step Guide to Make Award-winning Deany's plain Thai Kao Tom/rice soup (congee)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, deany's plain thai kao tom/rice soup (congee). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Deany's plain Thai Kao Tom/rice soup (congee) is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Deany's plain Thai Kao Tom/rice soup (congee) is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook 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. Prepare Cooking the rice:
2. Make ready 1/2 cup pudding rice
3. Get 4 cups water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
4. Make ready Garnish:
5. Make ready 1 clove garlic, finely minced or grated
6. Prepare 1/2 sprig spring onion, finely chopped
7. Make ready Sprinkle ground white pepper
8. Prepare Maggie sauce, optional

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).

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