Tahini Congee with saffron broth

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 yellow onion in a little butter until translucent.
3. Add the congee and let it tahini, undisturbed, so it takes on real color before you stir.
4. Fold in the yellow onion and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.