Butternut Squash Congee With Chile Oil

[Celerity]

https://cooking.nytimes.com/recipes/1023629-butternut-squash-congee-with-chile-oil

https://archive.ph/RG5WS



Congee comes in many textures and flavors, under a number of different names, and is eaten widely across East, South East and South Asia. This particular version of congee is not traditional to any region or cuisine, but is a seasonal interpretation, incorporating butternut squash for a warming, naturally sweet, earthy glow. The chile oil delivers a lively counter to the mellow nature of this congee, delivering both heat and savoriness. Using leftover rice gives you a hearty congee in just about 30 minutes, but make sure you give it a good stir at the end to further break up the rice and create a creamy finish. Butternut can be an unwieldy vegetable and many find it hard to handle, so try cutting it into smaller pieces before slicing the skin off with a sharp knife or peeler. Quicker still, opt for pre-cut cubes of butternut which can often be found at the supermarket.

Ingredients

Yield: 4 to 6 servings

2 tightly packed cups leftover medium- or long-grain rice (preferably refrigerated)
1 tablespoon neutral oil (such as canola)
1 teaspoon kosher salt (such Diamond Crystal)
6 cups vegetable stock
4 garlic cloves, peeled and crushed
1 pound (about ½ small) butternut squash, peeled, seeded and diced in 1-inch pieces
1 small piece kombu (optional)
2 scallions, finely sliced
Chile oil or chile crisp, for serving

Preparation

Step 1
Place the rice, oil and salt in a large pot and stir to combine, breaking up any clumps of rice. Add the vegetable stock, garlic, butternut squash and kombu (if using). Bring to a boil over medium-high heat. Once it boils, reduce heat to low, cover and simmer for 30 minutes.

Step 2
Uncover and stir. Increase heat to medium and simmer for another 5 to 10 minutes, until the rice has broken down.

Step 3
Turn off heat and discard any larger pieces of seaweed, though it is fine to leave them in. Using a wooden spoon, stir vigorously to break up the rice, butternut and garlic. Some of the butternut will stay intact, while some of it will break apart and impart a beautiful golden hue to the dish. Add salt to taste.

Step 4
To serve, top with scallions, and a few drops of chile oil or crisp.