Congee with Youtiao (Chinese Donuts)

1. Stage

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and sugar. Stream in water and mix, kneading until a mostly smooth dough forms, 5 minutes. Drizzle with 1 teaspoon oil and gently rub to coat dough. Cover bowl and let dough rest, 30 minutes.

2. Stage

Stretch and fold dough from four sides to make a tightly tucked rectangle. Cover and let rest at room temperature at least 4 hours, or up to 4 days in the refrigerator. If refrigerating, remove dough from the refrigerator and let come to room temperature for 2 hours before frying.

3. Stage

On a lightly floured surface using your hands or a rolling pin, gently stretch or roll dough out to 1/4" thick. Using a sharp knife, cut into 28 rectangles about 1½"-x-3" each. Stack two pieces of dough together, then use a chopstick to firmly press down the middle, securing the layers lengthwise.

4. Stage

In a medium pot (at least 6" across) over medium heat, heat 2" of oil to about 375°. Fry youtiao one at a time until golden, using chopsticks to flip frequently for even cooking, about 1 minute. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

5. Stage

In a large pot over medium heat, stir together rice and water and bring to a boil.

6. Stage

Reduce heat to low and cover with a lid slightly ajar. Simmer, stirring occasionally, until mixture is milky white, silky smooth, and thickened, 30 to 50 minutes, depending on desired consistency, adding more water as needed. Serve hot, plain, garnished with desired toppings, or paired with youtiao.