1 c  Long grain rice

      3 qt Stock

      2 tb Minced Chinese preserved

           -turnip
      1 sl Ginger root, minced

      1    Piece tangerine peel,

           -soaked to soften and minced
           Salt
----------------------------------GARNISH----------------------------------
           Chopped green onion
           Chopped coriander
           Sliced preserved ginger
           Sliced tea melon
  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.
  Posted by Stephen Ceideburg