Congee

<p><!-- tml-version="2" --></p> <p>1. Place rice and 10 cups water in large saucepan, and season with salt, if desired. Bring to a boil. Reduce heat to low, and cook 2 hours, or until mixture is thick and porridge-like and rice grains have disintegrated, adding up to 2 cups more water if necessary. </p> <p>2. Meanwhile, coat nonstick pan with cooking spray, and sauté mushrooms 5 to 7 minutes over medium-high heat, or until browned and crispy. </p> <p>3. Stir peas and carrots into congee, and remove from heat. Let congee stand 5 minutes. </p> <p>4. Ladle congee into bowls. Top each serving with mushrooms, green onions, and chopped peanuts.</p>