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Congee is a kind of rice porridge served across Asia. It is vegetarian, dairy-free and gluten-free for those keen to give it a go.
Rinse the rice under cold under, drain well (preferably overnight). Place a non-stick pot on the stove with stock, rice and ginger, bring to the boil and let simmer for 2 hours. Stir rice occasionally to prevent sticking. The rice is ready when it resumes a thick soup, extra liquid may be required during the cooking process.
Fold in the wakame and dulse. Spoon rice into individual bowls and top with crumbled sesame, roasted nori, boiled eggs and alfalfa sprouts.
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