Tomato and Turmeric Congee

I made this while in the throes of trying to become a breakfast person. Its comforting while still being complex enough to have a few days in a row. It gets better as it sits.

Ingredients:

1 container cherry, grape or sungold tomatoes.

2 large cloves garlic, sliced

1 inch knob ginger, peeled and sliced into matchsticks

1 Makrut lime leaf or 1 bay leaf

1 tbsp turmeric

1 cup jasmine rice

8-10 cups water

1 tsp chicken boullion, optional

fish sauce, to taste

soy sauce to taste

toasted sesame oil, to taste

garnishes:

scallions, pork floss, crispy shallot, pickled red onions

Method:

1. In a heavy bottomed pot, over mmedium heat heat 1 tbsp neutral oil.

2. Add cherry tomatoes and cook until they are beginning to get soft, about 2 -3 minutes. stir occasionally.

3. add ginger, garlic and turmeric until turmeric is fragrant, about one minute.

4. add 8-10 cups cold water, bring to a boil.

5. once boiling, add one cup rice

6. reduce to a simmer and stir often, until rice is VERY soft and broth is creamy about 45, mins to 1hr

7. season with fish sauce, soy sauce, and toasted sesame oil.