Thai-Style Rice Congee

Thoroughly rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch. In a medium-sized pot, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat. Once boiling, add the bruised lemongrass stalk, kaffir lime leaves, and sliced ginger to the pot. Lower the temperature to a simmer, cover, and let it cook for 30-35 minutes, or until the rice is fully cooked and the congee has reached your desired consistency. Stir occasionally to prevent sticking.

Carefully remove the lemongrass stalk and kaffir lime leaves from the pot. The ginger slices can be left in for added flavor, or removed if preferred. Add salt and pepper to the congee to taste. Stir well to combine and let it simmer for an additional 5-10 minutes, allowing the flavors to meld.