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

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, deany's plain thai kao tom/rice soup (congee). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Deany's plain Thai Kao Tom/rice soup (congee) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Deany's plain Thai Kao Tom/rice soup (congee) is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must 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 that.

The ingredients needed to make Deany's plain Thai Kao Tom/rice soup (congee):

1. Prepare Cooking the rice:
2. Get pudding rice
3. Get water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
4. Get Garnish:
5. Prepare garlic, finely minced or grated
6. Get spring onion, finely chopped
7. Prepare Sprinkle ground white pepper
8. Take 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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