Cod and ginger congee, green garlic pudding soufflé and rhubarb meringue pie: great spring recipes from Uyen Luu, Alice Waters and Nigella Lawson
This congee recipe is healing, invigorating and refreshing. It is light yet full of flavour and balance, for spring afternoons and light evenings, and intensifies evermore the next early sunrise. It’s a great way of using leftover rice and a traditionally eaten for breakfast or late suppers in Vietnam.