Butternut and Ginger Congee

INGREDIENTS

1/3 cup

uncooked long-grain white rice

2 1/2 tsp

canola or other neutral oil, divided

12 oz

butternut squash, peeled and shredded

4 cups

unsalted chicken stock (such as Swanson)

1 cup

water

1 1/2 tsp

fish sauce

1/4 tsp

kosher salt

(1-in.) piece fresh ginger, very thinly sliced

1/2 tsp

sugar

1/4 tsp

ground white pepper

2 tbsp

coarsely chopped fresh Thai basil

to 2 Tbsp. coarsely chopped fresh cilantro