Mushroom & Prawn Congee

Earthy mushrooms and tender prawns make every spoonful deliciously appetising.

Ingredients:

Method:

1. Rinse the rice and place it in the inner pot. Add a little salt and vegetable oil, mix well and marinate for 20 minutes. Add water up to the 0.5-cup Congee water level mark.
2. Peel the prawns, slit the backs and devein. Season with a little ground pepper and salt, and set aside to marinate.
3. Trim and wash the mushrooms. Cut the enoki mushrooms and cordyceps flowers into approximately 3cm lengths, and thinly slice the shiitake mushrooms.
4. Close the rice cooker, select the Congee function with the preset time of 1:30, and start cooking.
5. When the countdown shows 10 minutes remaining, open the lid and add the peeled prawns, mushrooms and julienned ginger. Mix well, close the lid and continue cooking.
6. When cooking is complete, open the lid, season with salt to taste, mix well and serve.