As we approach the cooler months, add a rice soup to your home cooking menu like this egg and bacon congee to warm up your tummy.
6 Pace Farm eggs
400 gm cooked jasmine rice (about 1½ cups uncooked)
Light soy sauce and ground roasted chilli, to serve
1 tbsp ginger, finely grated
3 litres chicken stock, plus extra to thin
8 rashers streaky bacon
Bring stock to the boil in a large saucepan over high heat. Add rice and reduce heat to low-medium. Place lid on top allowing some steam to escape. Simmer, stirring occasionally, until thickened to your liking (2 hours for semi-thick; stir through extra stock to thin congee to your liking). Add ginger and season with salt and pepper.
Fry bacon in a large frying pan over medium-high heat for about 5 minutes or until crisp then coarsely chop.
Poach eggs in a saucepan of simmering water until soft-poached (about 3 minutes), then drain on paper towels.
Ladle congee into bowls. Top with bacon and an egg. Season to taste with soy sauce and ground chilli and serve immediately.