So, I had written about the use of various grains to make porridge. How about a variation on a theme? What is pictured is a congee I prepared using purple short grain rice. This version of rice is used in Thai cuisine, and is so darkly purple, it will stain some pots. It isn't heavily processed, still possessing the bran layer, and thus provides a very nice nutty flavor and a strong chew. Most recipes that use purple short grain use it in sweet applications (it makes a very nice coconut custard rice pudding). I had decided to experiment with using it in a savory application.
This congee required that I boil the purple rice with sufficient water, and allow it to completely hydrate overnight. I then added some precooked short grain sushi rice, and cooked it until the sushi rice broke down and gavie the congee it's characteristic creamy texture.
I served the congee with a dash of sesame oil, and a sprinkling of chopped scallions, to accompany some sweet and sour spicy chicken. Although it was a savory dish, I do think that the inherent flavor of the rice is complemented with some sweetness.