How to Make Appetizing Thai-Spanish rice congee (Chorizo and prawns rice soup)

How to Make Appetizing Thai-Spanish rice congee (Chorizo and prawns rice soup) Delicious, fresh and tasty.

Thai-Spanish rice congee (Chorizo and prawns rice soup). Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold. Easy Spanish rice recipe with chunks of chorizo sausage made in one pot.

This basic congee recipe is a great starter for making the classic Chinese rice porridge.

It gets umami flavor from dried shrimp, dried scallops, and shiitake mushrooms.

The word congee derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge.

You can cook Thai-Spanish rice congee (Chorizo and prawns rice soup) using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Thai-Spanish rice congee (Chorizo and prawns rice soup)

1. It’s 1 cup of cooked jasmine rice (or any rice you prefer).

2. It’s 2 cup of vegetable stock or water.

3. It’s 2 tbsp of soy sauce.

4. It’s 1 tbsp of fish sauce.

5. You need 1 pinch of ground Pepper.

6. It’s 1-2 of Spring onions (finely slices).

7. Prepare A few of stalk coriander.

8. Prepare 1 of red chilli.

9. Prepare 1 cup of small diced chorizo.

10. Prepare 1 cup of prawns.

11. It’s of Crispy garlic.

12. You need 3-4 cloves of garlic (crushed and finely chopped).

13. It’s 3-4 tbsp of cooking oil.

Congee is Chinese rice porridge, which can be served plain, sweet, or savory.

Here are three ways to cook this classic dish.

Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.

One-pan rice dishes cooked in the oven are a boon for the busy cook.

Thai-Spanish rice congee (Chorizo and prawns rice soup) step by step

1. Put stock or water in a saucepan, on medium heat..

2. When the soup starting to boil add cooked rice and stir well..

3. Add prawns in and seasoning with fish sauce and soysauce.

4. While the rice is cooking, On small pan, medium heat, place chorizo into the pan and fry until you start to see chorizo’s oil coming out..

5. Making crispy garlic. On a small pan add vegetable oil leave it for a couple min until it medium hot then add garlic in. Stir consistently until garlic starts to turn golden and crippling. Turn heat off straight away..

6. Plating time, pour your rice congee into a small bowl. Add some fried chorizo and chorizo oil on top. Add crispy garlic. Garnish it with finely slice spring onions, coriander, chilli and ground pepper..

Add the rice and turn to coat in the oil then add the stock and tomatoes with their juice.

Cook brown rice according to packet instructions or reheat already cooked rice until piping hot.

Transfer to a plate and set aside.

Add chorizo and prawns, deglaze pan with sherry, then add stock and bring to a simmer.

Note Calasparra is a short-grain Spanish rice available from select delicatessens; if it's unavailable, substitute another short-grain rice and adjust the cooking time accordingly.