Rice, Rice Baby

So it seems that when I called this Leftovers Lent, I wasn’t kidding. Did you ever have, like, 1/4 c of rice left in the bag and not know what to do with it? Now you know. Here’s a mix-up of congee and good old fashioned egg drop soup. The kids loved it, too.

Chinese Slow Cooker Soup

Whatever bit of rice you have left, <1c
Vegetable stock and/or water (see below)
1 t freshly ground ginger (we used more)
1 clove garlic, finely minced
1 t onion powder
1 t salt
2 eggs
1 c shredded cabbage
3 carrots, cleaned, peeled and shredded
1/2 c frozen kernel corn
2 T chopped cilantro

Pour rice into your slow cooker. Add enough stock and/or water to come up about 1″ over the rice. Add ginger, garlic, onion powder, and salt. Cook on high 3-4 hours. About 1/2 hour before serving, whisk eggs until light and lemon colored, then slowly drizzle eggs into soup while whisking. Add cabbage, carrots and cilantro. Reduce heat to low (I don’t know if this made a difference or not, but that’s what I did), and allow to cook for 30 minutes. Serve hot.

The less rice you use, the thinner your congee-like soup will be, but that’s not a bad thing. I think I had about 1/3 c of rice in ours, and it was just the right thickness. If you’d like your veggies softer, you can probably throw them in when you first turn on the heat. Let me know what works for you?