Brown Rice Congee with Vietnamese Garlic

Congee is rice boiled until it becomes a porridge. In Asia it is a "comfort food", food for infants, breakfast, or for delicate stomachs. By adding toppings you can make it a fine dinner when you want something simple, but healthy. The fried garlic is a Vietnamese condiment, and delicious.

Ingredients:
1 cup brown rice
6 cups water
3 teaspoons salt
1/2 pound mushrooms, chopped coarsely

Toppings:
Poached egg
Ten cloves of garlic (prepared as below)
Jalapeno or Serrano pepper (below)
Scallions, chopped
Cilantro for color

Directions:
Simmer the rice, water and salt for at least 1 1/2 hours to 2 hours, or use your pressure cooker.
The rice is done when there is no separation of rice and water. Stir as necessary near the end. When the rice is done, add the mushrooms, stir and let cook a minute or two.

For the garlic:
Mince the garlic. Heat 3 tablespoons of olive oil in a small pan. When hot, add the garlic and stir. When the garlic just starts to just become wheat colored, turn off the heat and continue to stir while the garlic finishes cooking. It should be lightly golden. If you cook it too long it will be acrid.

For the peppers:
Slice the peppers as thin as you can, put them in a small bowl and cover with white vinegar. Do this early so the peppers absorb the vinegar.

Serving: Ladle the congee into bowls, add a poached egg, and spoon on the toppings as you eat. A little good soy sauce if you want.