Spinach and garlic congee breakfast

This Winter has been all about congee for me, in it’s infinite varieties. But this one you see here, this one with the spinach and garlic and soya sauce, may well be the best one yet. Congee is an Asian rice soup, in case you’re wondering what I’m waffling on about, and it’s usually eaten for breakfast. In the east (Eastern Europe included) it’s known for being extremely beneficial to your health. Hence I’ve been cooking up a batch every Sunday (it lasts until Wednesday, but you don’t want to eat it any later than that). Sometimes, I even eat it for dinner too, perhaps with some grilled mackerel on top or a few chilli flakes…

Cook the (rinsed) rice in plenty of water for about 2 hours – there should be a 7 cups of water to every cup of rice. For the last half hour, add the baby spinach and garlic. Keep adding splashes water when necessary, so that the congee retains it’s soupy consistency. To finish, add soya sauce and anything else that takes your fancy
1 cup jasmine rice
1 bag baby spinach
2 garlic cloves, chopped
Lots of cold water
Soya sauce