Honeynut congee with chili oil halibut! Sweet, spicy and a touch toasty - it’s one of my ultimate comfort foods. If you aren’t familiar with congee, it’s a rice porridge that’s usually rice cooked in cups and cups of water or broth for hours. But if you have leftover rice around, you can easily (and quickly!) get a similar result. It’s my cheater’s congee, and something I adopted during college and never looked back. The honeynut adds depth and sweetness to an otherwise salty-rich porridge, and it’s a nice counter to the chili fish. This is halibut from alaskaseafood and the chili oil is from momofukugoods, thank you to them both for the wonderful gifts! And you can do this with poached chili fish, but you can also do this with eggs. It just revives leftover rice in a way I want to make over and over and over. And yes, this does technically fall into the “slop” family, but who’s counting?? justinesnacks.com/honeynut-squash-congee-with-poached-fish #congee #honeynutsquas...