Herzhafter Reisbrei (Deutsche Congee-Interpretation)

Rinse the rice thoroughly under cold water until the water runs clear. This helps prevent sticking and makes the congee creamier.

In a large saucepan, combine the rinsed rice, vegetable broth, grated ginger, and minced garlic. Bring to a boil over high heat, then reduce the heat to very low, cover, and simmer for 30-40 minutes, stirring occasionally, until the rice has broken down into a thick, porridge-like consistency.

While the congee simmers, sauté the julienned carrots and sliced mushrooms in a separate pan with a tiny bit of oil until tender-crisp. You can also quickly blanch them.

Once the congee is cooked, stir in the soy sauce and a pinch of pepper. Divide into serving bowls and top with the sautéed vegetables, chopped spring onions, and a drizzle of sesame oil. Serve warm.