Recipe: Chicken Congee (rice cooker)

here you are, Gladys! Again this is from Lora Brody's PLUGGED IN! cookbook

CHICKEN CONGEE
YIELD: ABOUT 6 to 8 servings (about 12 cups)

Congee is the Chinese equivalent of chicken soup - at least at our house, it is. It's a savory porridge much the consistency of Cream of Wheat made with rice and either water or stock. It's the ultimate comfort food and esily made in the rice cooker or slow cooker. Sticky rice is available in stores that specialize in Asian ingredients.

If you have a small rice cooker or slow cooker you can cut this recipe in half.

1-1/2 cups sticky rice, rinsed
4 quarts chicken broth
2 large carrots, diced
3 cups shredded cooked chicken
Salt or soy sauce and freshly ground black pepper to taste

Place the rice in rice cooker, add the broth, press Start, and cook until rice is completely soft and mushy and the liquid absorbed to make a thick soup. This will take about three cycles in the rice cooker, 40 to 60 minutes. You will have to re-start the rice cooker after each cycle. During the last 1/2 hour of cooking, add the carrots and chicken. Season with salt or soy and serve hot.

Hope its good, Gladys!