Deany's plain Thai Kao Tom/rice soup (congee)
Deany's plain Thai Kao Tom/rice soup (congee)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, deany's plain thai kao tom/rice soup (congee). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Deany's plain Thai Kao Tom/rice soup (congee) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Deany's plain Thai Kao Tom/rice soup (congee) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have deany's plain thai kao tom/rice soup (congee) using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Deany's plain Thai Kao Tom/rice soup (congee):
  1. Prepare Cooking the rice:
  2. Prepare 1/2 cup pudding rice
  3. Take 4 cups water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
  4. Prepare Garnish:
  5. Prepare 1 clove garlic, finely minced or grated
  6. Take 1/2 sprig spring onion, finely chopped
  7. Take 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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