1Combine all the dumpling ingredients in a food processor and mix until smooth and sticky. Transfer to a bowl, cover, and refrigerate.
2Make the congee: In a blender, combine the rice and stock and blend to a coarse purée (it should be the consistency of cooked steel-cut oats). Pour into a large, heavy saucepan and bring to a gentle boil over medium heat, stirring occasionally.
3Meanwhile, whisk together the tapioca flour and water until smooth. Drizzle the flour mixture into the gently boiling rice mixture with one hand while stirring with the other hand. Let the congee boil gently, stirring occasionally to prevent scorching, 2 to 3 minutes, or until nicely thickened. Adjust the heat so the congee bubbles gently.
4Using 2 teaspoons, form the dumpling mixture into balls about 1⁄2 inch in diameter, dropping them one at a time into the gently bubbling congee. Cook until all of the dumplings have firmed up and turned opaque, about 2 to 3 minutes.
5To serve, evenly ladle half the hot congee into 4 large warmed serving bowls. Crack 1 egg into each bowl. Ladle the remaining hot congee over the eggs. Dust each serving with the pepper and sprinkle with the ginger, green onion, and cilantro.
6Serve immediately, accompanied with the garnishes for guests to add at the table.
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Easy Rice Pudding
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon)—you really can't go wrong. Read more.
Make this 8-ingredient main for an easy dinner tonight, and save half for a punch of protein in your lunch the next day. This super-simple dish is so easy to prepare, it will be one you turn to time and again.