Mushroom Congee Recipe (with Video)

1. This step is highly recommended to be completed the night before or 6 hours before cooking. Wash 1 cup of white rice until the water runs clear and there is no longer starch. Add the rice to a freezer-safe container and freeze for at least 5-6 hours. This method will help cook the rice to the right consistency.
2. Soak dried mushrooms in 1.5 cup of water for about 20 minutes. Save the mushroom soaked liquid to add to the pot later and slice the rehydrated shitake mushrooms.
3. Heat up a 2 quart pot and add oil. Add the shallots, white ends of the green onion, and garlic. Saute for a couple minutes before adding the sliced mushrooms. Season with fish sauce, soy sauce, black pepper, and mushroom seasoning. Cook for a few minutes before fishing out a few pieces of mushrooms and reserving it for garnish. Add the frozen rice, mushroom liquid, and 5 cups of water. Turn up the heat until it boils and turn it down. Simmer for 15 minutes with the lid partially covering the pot.
4. Garnish with leftover mushrooms, green onion and cilantro.