1/2 cup of New Rice/Congee Rice/Jasmine Rice
5 cups of water
10 Shallots (sliced)
3 Green Chillis (chopped, 2 for cooking, 1 for garnish)
1 cup of Swiss Brown Mushrooms (Sliced)
10 Curry Leaves
1/2 tsp of Mustard Seeds
3 Tbsp of Coconut Oil
1 Spring Onion (chopped for garnish)
Salt and Pepper to taste
Step 1: Boil 1/2 cup of new rice/congee rice/jasmine rice in your rice cooker with 5 cups of water.
Step 2: Once cooked, add salt to taste and check for the desired consistency. If you like it thinner add more water and mush the congee with your ladle. Keep warm.
Step 3: In a sautee pan, take one teaspoon of coconut oil. Once the oil is hot, reduce the flame and carefully tip in 1/2 tsp of mustard seeds. Keep a lid handy in case it splutters too much. Add in fresh curry leaves. Use the lid; as it will splutter. Add in chopped green chilli, three small onions/shallots chopped and mushrooms sliced. Toss to cook for 1 minute. Add salt and pepper.
Step 4: Garnish this over your warm congee. Sprinkle some chopped green spring onions, green chilli.