Porridge

One winter I got the flu, twice. The second time around, I felt so weak and over it that all I could bring myself to eat was some version of this rice porridge. It is thicker than a traditional congee and is a great way to use up all the one-off random vegetable odds and ends in your fridge. The sweet version is one of my favorite super-homey breakfasts; if push comes to shove, it can double as a light dessert. Either of these versions is also great substituting 2 cups [500 ml] of Spiced Milk for the 2 cups [500 ml] of the cooking liquid listed in the recipe.