Food Recipes Breakfast & Brunch Porridge Ginger Vegetable Congee 4.0 (1) 1 Review Loaded with tender vegetables and fragrant ginger, this congee rice porridge is light, healthy and delicious. Slideshow: Vegetarian Soups By White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says." tabindex="0" data-inline-tooltip="true"> Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on February 18, 2014 Save Rate PRINT Share Close Photo: © Todd Porter & Diane Cu Total Time: 1 hr 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 cup raw long-grain white rice, rinsed 7 cups chicken or vegetable stock 1/2 teaspoon kosher or sea salt, plus more for seasoning Two-inch knob of ginger, peeled and sliced thin 3 stalks celery, diced 2 cups broccoli florets 1/2 cup diced carrots Sliced green onion, for garnish Directions In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom. While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed. Simmer the congee for about 30 minutes then add the celery, broccoli and carrots. Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft. Add salt to taste. Garnish with the sliced green onion and serve hot. Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Originally appeared: November 2013 Rate It Print