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In this Thai breakfast classic adapted from Leela Punyaratabandhu’s Simple Thai Food, pork dumplings poach in long-cooked rice porridge served with an egg stirred in.
See also How to Make Congee with our Cantonese version, using chicken and ginger.
by Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...