Beef Congee (Or a Thick Gloppy Rice Dish)

Salt, pepper Sesame oil Put the rice and four times it's volume of stock/water into a thick bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the spring onions. Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes. Add more water if needed. Remove and discard the spring onion and add the beef. Cook for two minutes. Add the beans and cook for a further two minutes. Chop the remaing spring onions and add, along with a dash of the sesame oil. Goes very well with chinese chilli sauce and/or soy sauce. --