Vegetable Congee

Instructions

1. Prepare the rice
   Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and helps create the right texture for congee.
2. Start the congee base
   In a large pot, combine the rinsed rice and vegetable broth. Add the minced ginger and garlic. Bring to a boil over high heat, then reduce to a low simmer.
3. Simmer until thickened
   Partially cover the pot and simmer for about 1 hour, stirring occasionally to prevent the rice from sticking to the bottom. The rice will break down and the mixture will thicken to a porridge-like consistency.
4. Add vegetables
   Add the diced carrots and sliced shiitake mushrooms to the pot. Continue to simmer for an additional 15 minutes until the vegetables are tender.
5. Season the congee
   Stir in the soy sauce, sesame oil, and white pepper. Taste and adjust seasoning if necessary.
6. Finish with fresh ingredients
   Just before serving, stir in the baby spinach leaves until wilted. Remove from heat and let stand for 2 minutes.
7. Serve and garnish
   Ladle the hot congee into bowls. Top each serving with sliced green onions and chopped cilantro. Serve immediately while hot.