Mushroom Congee - cooking recipe

Ingredients

250 g shiitake mushrooms, sliced
110 g glutinous rice
225 g long-grain white rice
30 g ginger, finely chopped
30 g garlic, finely chopped
30 g leeks, thinly sliced
1 teaspoon salt
1 tablespoon vegetable oil or 1 tablespoon peanut oil
2 liters vegetable stock

Preparation

Wash mixture of glutinous rice and long grain under cold running water.
Heat oil in a stockpot.
Saute ginger and garlic for a minute over high heat.
Add in chopped leeks and mushrooms. Continue sauteing for another minute.
Add in rice and stir well inside the pot to coat evenly with the oil.
Pour stock into the pot. Bring to a boil while stirring continuously.
Turn heat down to a simmer and cook for 20-25 minutes.
Adjust salt to taste.
Serve with an optional drizzle of sesame oil.