PORRIDGE****Pear and Ginger Congee - 3 points

By Unblond1

Ingredients

• 6 servings
• 1/2 cup Thai Jasmine rice, washed and rinsed
• 2 1/4 cups pear nectar
• 2 1/4 cups water
• 4 slices peeled ginger root
• 1 cinnamon stick
• 1 - 2 star anise
• 1 vanilla bean
• 2 fresh pears, peeled, seeded and grated or finely diced (they don't need to be super ripe)

Details

Servings 6

Preparation

Step 1

* Scrape vanilla seeds from pod into slow cooker. Wrap ginger, cinnamon stick, vanilla bean and star anise in a piece of cheesecloth and tie with a piece of string.

* Add everything else to the slow cooker, starting with 2 cups pear nectar and 2 cups of water. (You can add the remaining liquid IF you need it) Cover and cook on low for 8 to 10 hours, stirring occasionally. (I first cooked it overnight, so it didn't get stirred, and it stuck on the bottom)

* Remove cheesecloth bag and serve with a couple of teaspoons of brown sugar stirred into it. Leftovers may be reheated in microwave.