Congee Skillet with garlic butter

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the congee, and cook until deeply browned and aromatic.
4. Fold in the long-grain rice and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.