Lamb congee

Recipe

Good, rich lamb stock
1 cup rice
3 tbsp canola oil
2 tbsp cumin
1 tbsp chili powder
1/2 tbsp star anise
1 tbsp salt + plenty of salt and pepper to taste

Rinse rice. Heat up canola oil, toast spices, then toast rice. Add stock (about 2:1 ratio to rice) and salt, and simmer until most of the stock is boiled away. Add another two cups or so of stock and continue to simmer. Repeat for about 40 minutes to an hour until you get the consistency you want. Add plenty of salt and pepper to taste.

Notes

We had some really great, rich lamb stock that Andrew had made using lamb bones from Justin and Cindy's holiday party. A few days earlier, I had had the delicious, cumin-y Mandarin lamb from Old Mandarin, and I wanted to make a congee that tasted similar. It was really easy to make and really delicious. Probably would have garnished it with some green onions if I had had some.