2 cup rice
3 cloves garlic, chopped
3 pints vegetable stock
1 large onion, chopped
2 knobs ginger, peeled & chopped thin long ways
4tbsp patis (fish sauce)
spring onions, chopped
calamansi or lemon
1. On high heat, using a large pot add the oil and suttee the ginger first. Then add garlic & onions until transparent (if adding chicken you can add it at this point, cook until brown)
2. Add the uncooked rice, mix them around then add some of the vegetable stock (use chicken stock if adding chicken) turn down the heat to medium and bring to simmer.
3. When simmer add some more of the vegetable stock, continuously stirring the congee until the rice is soft and the sauce thicken similar to rissoto. Making sure the rice do not stick at the bottom of the pot. If the sauce is getting too thick slowly add some more stock to loosen the sauce.
4. Add the salt, pepper and the fish sauce (add more if prefered) simmer it more for 10 minutes, when rice is cooked serve it in a bowl & garnish it spring onion and lemon.
Duration; 45- 50 minutes