Congee with Shrimp and Spring Onions

Congee is best when feeling under the weather or the weather is unpleasant.
Wikipedia definition of congee: Congee is a type of rice porridge popular in many Asian countries. It can be eaten or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations it can be recognised by its thick texture. It can be considered as a porridge or thick soup.

Ingredients
- 6 cups water
- 1 1/3 cup Jasmine rice, rinsed
- ~ 20 pieces of shrimp, peel & devein
- 1 tablespoon sesame oil or any kind of oil
- 1 teaspoon sea salt or salt
- 1/2 teaspoon black pepper
- 2 tablespoon finely chopped spring onions/green onions/scallions

Bring water to a boil and add rice. Bring to a boil, cover, reduce heat slightly and simmer for 40 minutes or until the rice is pulpy and the surrounding liquid is opaque.

I find it best to cut the shrimp into small bites. Add that to the congee and simmer for 5 minutes until the shrimps are pink. Add the oil, sea salt, and black pepper.

Add the green onions right before serving.

Recipe Source: Asian Cook by Terry Tan