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

Name: Deany's plain Thai Kao Tom/rice soup (congee)
Yield: 1-2 servings
Cuisine: British
Ingredients: 1/2 cup pudding rice; 4 cups water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock); 1 clove garlic, finely minced or grated; 1/2 sprig spring onion, finely chopped; Sprinkle ground white pepper; Maggie sauce, optional

Nadine Schweitzer @deanyeatsworld

Thai Kao Tom or congee is one of those dishes I have eaten since childhood. My mum used to make this all the time and till this day she still does. Especially when I am feeling under the weather, this is my mum's go to dish.

Or if I fancy having a detox day with no meat I enjoy having congee with a side of vegetables, eggs or even steamed tofu.

Khao tom can be eaten in different ways, either plain with a variety of accompaniment of side dishes. Or with meat, vegetables and seasoning added to the rice during cooking.

My khao tom version for making this may be a little unconventional, as I don't tend to make it from left over rice. Instead I make this from scratch, using rice pudding.

#Khaotom
#Congee
#Chinese
#Thai
#Souprice
#Detox

Or if I fancy having a detox day with no meat I enjoy having congee with a side of vegetables, eggs or even steamed tofu.

Khao tom can be eaten in different ways, either plain with a variety of accompaniment of side dishes. Or with meat, vegetables and seasoning added to the rice during cooking.

My khao tom version for making this may be a little unconventional, as I don't tend to make it from left over rice. Instead I make this from scratch, using rice pudding.

#Khaotom
#Congee
#Chinese
#Thai
#Souprice
#Detox

Nadine Schweitzer @deanyeatsworld

Or if I fancy having a detox day with no meat I enjoy having congee with a side of vegetables, eggs or even steamed tofu.

Khao tom can be eaten in different ways, either plain with a variety of accompaniment of side dishes. Or with meat, vegetables and seasoning added to the rice during cooking.

My khao tom version for making this may be a little unconventional, as I don't tend to make it from left over rice. Instead I make this from scratch, using rice pudding.

#Khaotom
#Congee
#Chinese
#Thai
#Souprice
#Detox

Or if I fancy having a detox day with no meat I enjoy having congee with a side of vegetables, eggs or even steamed tofu.

Khao tom can be eaten in different ways, either plain with a variety of accompaniment of side dishes. Or with meat, vegetables and seasoning added to the rice during cooking.

My khao tom version for making this may be a little unconventional, as I don't tend to make it from left over rice. Instead I make this from scratch, using rice pudding.

#Khaotom
#Congee
#Chinese
#Thai
#Souprice
#Detox

Saved

Ingredients

1-2 servings

Cooking the rice:
1/2 cuppudding rice
4 cupswater, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
Garnish:
1 clovegarlic, finely minced or grated
1/2 sprigspring onion, finely chopped
Sprinkle ground white pepper
Maggie sauce, optional

Saved

Steps

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).

Saved

Cooksnaps

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Nadine Schweitzer @deanyeatsworld

on January 06, 2021 10:27

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/