Corn congee

This recipe is from Smith & Deli-cious by Mo Wyse and Shannon Martinez.



Heat both oils in a saucepan over a medium heat. Sweat off the spring onion, garlic and ginger until soft,

then add the star anise. Cook for another minute, then add the corn, stir again and cook for another 2 minutes.

Add the rice and stir to coat. Add the wine and soy sauce and cook out for 30 seconds. Pour the stock over the

rice and bring to a simmer. Reduce he heat to low and cook, stirring regularly to avoid the rice sticking for

45 minutes to 1 hour, or until the rice is very soft and beginning to fall apart. Add a little extra stock

if needed during cooking. Remove the star anise.

Garnish with extra sliced spring onion and a drizzle of sesame oil.

If you like it hot, add some fresh chilli or chilli oil.