Seafood Congee with FUNYUNS®

Seafood Congee with FUNYUNS^®

20 min

70 min

90 min

FUNYUNS^® add a nice texture contrast and oniony twist to this creamy seafood congee.

1

In medium bowl, soak rinsed rice in water for 30 minutes. Drain.
2

Transfer rice to wok or large saucepan. Pour in 4 cups water and broth; bring to a boil over medium-high heat. Season with salt and pepper. Add ginger and reduce heat to medium.
3

Cook rice mixture, partially covered, stirring every 5 to 10 minutes, for at least 1 hour or until rice is thickened and creamy. Add more water as necessary.
4

Stir in mixed seafood and mushrooms. Cook, stirring occasionally, for 8 to 10 minutes or until seafood is cooked through and mushrooms are tender.
5

Divide congee among 6 bowls. Top with green onions and FUNYUNS^® Onion Flavored Rings.

Use a mix of your favorite seafood as desired. Try white fish, mussels and scallops for another combination.
If congee is too thick, thin out with additional broth or water to desired texture.