Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           long grain rice
   3      quarts        stock
   2      tablespoons   minced Chinese preserved -- turnip
   1      slice         ginger root -- minced
   1      piece         tangerine peel -- soaked to soften
                        -- and
                        salt
                        -----garnish-----
                        chopped green onion
                        chopped coriander
                        sliced preserved ginger
                        sliced tea melon

Preparation:

Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil. Lower heat and simmer, uncovered for approximately 1 to 1 1/2 hours or until the rice is thoroughly broken up. Stir occasionally to prevent soup from sticking and add boiling water if necessary. When done, soup should be thick and creamy. Add salt to taste and garnish with any or all of the suggested garnishes. VARIATIONS: Just before serving, add cooked chicken, pork, ham or beef. Or with rice add diced forest mushrooms, soaked to soften or dried shrimp. From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.