Riceflakes are a wonderful option when you want something fast.
Breakfast congee with regular rice needs hours or overnight in a slowcooker. But using riceflakes shortens this time a lot.
I had 2 small meatballs left over and decided to pull them apart and drop them in the congee. A cooked cold egg was left too and went in.
I prepared it with beef broth and some green onions and it took only 20 minutes to get ready.
Recipe:
300 ml beef broth
1/4 cup riceflakes
1 green onions
70 g meatballs
1 hardboiled egg chopped
pepper
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