Wild Rice Congee

Cooking Instructions

1. Rinse the white rice in several changes of cold water, stirring gently with your hand, until the water runs clear; drain. Rinse the wild rice in several changes of cold water; drain.

2. In a heavy 2-1/2- to 3-quart pot, combine the white rice, wild rice, infusion, and wine. Bring to a slow boil over moderate heat, stirring occasionally; let bubble for 5 minutes.

3. Reduce the heat to maintain a weak simmer, cover tightly, and cook for 1 hour. At the end of the hour, the mixture will be soupy and the wild rice will be splayed at the ends.

4. Taste the rice. Season as needed with kosher salt, then add a dash or more of the pepper-salt to tingle your tongue.

5. To serve, portion the congee among heated bowls of contrasting color. Top with the duck con-fit, scallions and/or coriander, and ginger. Set the table with deep-bowled Chinese spoons.

Wine Pairing(s)

Torroja Viña Requena

Marchesi di Barolo Cannubi Barolo

Bruno Rocca 'Coparossa' Barbaresco

Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'

Rolf Binder 'Hales' Shiraz

Alfred Merkelbach Riesling Auslese 'Urziger Wurzgarten'

Kerpen Wehlener Sonnenuhr Riesling Spätlese

Hirschbach & Sohne Riesling Kabinett 'Piesporter Michelsberg'

Meulenhof Riesling Spätlese 'Wehlener Sonnenuhr'

Kerpen Wehlener Sonnenuhr Riesling Spätlese