Sweet Corn Congee w/Spare Ribs

Hayden started coughing again so I thot of cooking porridge instead. Dug through d book's carton (which was not unpacked due to limited space) & found d congee recipe book by Amelia Liang (which I bought after Hayden was born). Decided on this simple recipe cause I happened to have all d ingredients on hand. But since Hayden dont like to eat d corn bits, I blend it after it's been cooked be4 adding it back to Hayden's congee. He finished 2 full bowls!

• 1 cup rice
• 2 stalks sweet corn
• 300g spare ribs

1. Rinse rice, drain & leave aside 15mins. Rinse, clean & cut sweet corn into small sections.
2. Scald spare ribs in boiling water. Remove.
3. Prepare another pot & bring 9cups of water to boil.
4. Add ribs & cook over low heat for 15mins.
5. Add rice & continue cooking for 5mins. Leave lid slightly opened to prevent overflow.
6. Add corn & continue cooking for 10mins.
7. Season with salt if desired. Turn off heat & cover to let it steep for 10mins be4 serving.

Notes: Corn is rich in glutamic, which nourishes & aids d functioning of d brain. It is most suitable for d working class.