luvcookbooks's Notes:
Expand1 cup sushi rice Ask a question about this ingredient
4 cups water Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
1 star anise Ask a question about this ingredient
4 thin slices fresh ginger Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
3/4 cups water Ask a question about this ingredient
3 pears, peeled and diced Ask a question about this ingredient
1 tablespoon chopped ginger Ask a question about this ingredient
1/4 cup Calvados Ask a question about this ingredient
2 Asian pears, with peel, cored and diced Ask a question about this ingredient
Combine the rice, water, star anise, cinnamon stick, ginger slices and salt. Bring to a boil, then lower heat so that the rice simmers for about an hour. It should be porridgey. Stir occasionally, especially as it gets thicker, so that it doesn't stick.
Ask a question about this stepWhen the rice is done, cover the pot and keep it over very low heat. Combine the sugar and remaining water in a frying pan. Bring to a boil without stirring. When the boiling sugar syrup just starts to color, take if off the heat and add the diced pears and chopped ginger., turning so they are all coated with the syrup. Return the pan to heat and add the Calvados. Simmer 5-10 minutes, until the pears start to soften. Add a little water if the syrup is too thick.
Ask a question about this stepWhile the pears and ginger are cooking, pan roast the cashews until they brown slightly and become fragrant. Add a few pinches of kosher salt and stir. Chop coarsely.
Ask a question about this stepRemove star anise, ginger, and cinnamon stick from the rice mixture. Bring to a boil and ladle into six small bowls, filling about 2/3 full. Spoon the pear and ginger mixture over the rice. Top with diced Asian pear and cashews. Enjoy!
Ask a question about this stepps. welcome back - it's nice to see you here again.
Thanks! I also love savory congee, make one that's vegetarian and one that's with meat.
This is from your friendly editors at Food52.
This sounds divine, luvcookbooks! I love congee and turn to it when I'm not feeling well, but usually with shiitake, ginger and garlic. I'm looking forward to trying your recipe for dessert.