Coconut-Rice Soup

I first learned to make this inviting rice soup while living with the Munasinghes in 1978. It’s a traditional breakfast congee, but we serve it as a soup at any time of day. It’s a little sweet with coconut milk and sugar and warm with ginger and fresh shallots. We love it as a way of using rice left over from the day before, but originally it was freshly cooked, then immediately made into congee. Use any rice you like, from Sri Lankan samba to basmati.</