Ingredients
100 g peas, 100 g japonica rice, 1000 g (about 4 cups) water.
Instructions
1. Rinse the peas and japonica rice separately until clean.
2. Add the peas and jasmine rice to a pot with water, bring to a boil over high heat, then reduce to low heat and simmer slowly until the rice grains are fully cooked and the mixture becomes a porridge. This congee has a wonderfully smooth and comforting texture.