How to Make
BASIL & BEEF STRIPS CONGEE

1. To make the brown rice congee: In a medium pot, combine the short-grain brown rice, white rice, and sticky rice. Rinse it several times in water to get rid of excess starch, covering the rice with water, then swirling it around, then draining and repeating several times until the water runs clear when you drain it.
2. Add 3 cups (720 ml) water to the pot and bring to a gentle boil over medium-low heat. 
3. Reduce the heat to a simmer and cook until the rice opens and softens, keeping the pot half covered. Watch to make sure it does not boil over, stirring occasionally and checking to make sure the water level is always at least ½ inch (12 mm) above the rice level. This will take a minimum of 1 hour.
4. Meanwhile, heat 2 tablespoons of the sesame oil in a medium frying pan over medium-high heat. When the oil is hot, add the garlic, onion, salt, and chili pepper, if using, and cook over medium heat for 5 minutes, stirring frequently (and watching carefully) to make sure the garlic does not burn. Cook until the onions are soft but remove from the heat if they begin to get brown.
5. Once the oil is flavoured with the garlic and chili pepper, you can add the sugar, soy sauce, and then the beef strips for a flash-fry, cooking over medium heat until the beef is to your liking. (I tend to like mine a little pink inside and tender.)
6. Add the basil leaves and let it all simmer together over low heat for another 5 to 7 minutes, uncovered. This gives you a lovely sauce to pour over your congee. 
7. Finish with the squeeze of lime juice.