Don't let the slightly spooky blue put you off; a bowl of leftover congee makes a damned good breakfast after the sort of day that required something healing and non-challenging for dinner. Well, that is if you're the kind of person who prefers savoury over sweet in the mornings. That'd be me.
Two very generous serves, one for a solo tea and another for breakfast the following day. From Simon Hopkinson’s excellent book, The Vegetarian Option.
In a heavy-based saucepan mix 125g (4oz) of basmati rice with 1 litre (1 quart) of stock. Add several (Hopkinson says 7, but if you've only got 5, so be it) thick slices of ginger to the pan and bring to a boil. Lid on tight, then lower the heat as far down as you can and leave to putter for at least 1 hour, probably more like 1½, until the rice has become, ‘overcooked almost to the point of submission’. You may need to add more liquid to achieve this so keep an eye on things.
When porridge-y, discard the ginger and stir in 3 tablespoons of rice wine vinegar. Don’t forget the vinegar as it pulls everything together, balances the whole. Serve half of it in a deep bowl topped with:
Steamed leafy greens, protein of some kind, sliced spring onions, cashews or peanuts, tamari dribbled as artfully as you like across the surface and maybe, if you can stomach it, sliced chilli. Shredded ginger that's been steeped for at least an hour in rice vinegar is better than chilli in my opinion, but you do as you please. Save the rest for breakfast (in the fridge - rice goes off frighteningly fast, even in winter).