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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Congee</title>
</head>
<body>
<h1>Congee</h1>
<img src="https://www.thespruceeats.com/thmb/JtOA_LnrhrW_TfS3MYCqlPqhUFA=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/basic-congee-recipes-4065244-hero-01-5cf81547c34d4520be10bb57c6cda902.jpg">
<br>
Congee (粥 or 稀飯) is a classic Chinese breakfast dish. It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe.
Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.
<br>
<h2>Ingredients</h2>
<ul>
<li>3/4 cup long-grain rice</li>
<li>8 cups water, or chicken, vegetable, or beef stock</li>
<li>Method 1: 1 teaspoon salt</li>
<li>Method 2: 1 teaspoon sunflower oil, or peanut, vegetable, or olive oil</li>
<li>Minced ginger, optional</li>
<li>Minced garlic, optional</li>
<li>Lotus root, optional</li>
<li>Gingko nuts, optional</li>
<li>Shredded chicken, optional</li>
<li>Shredded pork, optional</li>
<li>Shredded bok choy, optional</li>
<li>Soft-boiled egg, optional</li>
<li>Chopped peanuts, optional</li>
</ul>
<br>
<h2>Steps</h2>
<h3>Method 1</h3>
<ol>
<li>Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.</li>
<li>In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.</li>
<li>When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice).</li>
<li>Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.</li>
<li>Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.</li>
</ol>
<h3>Method 2</h3>
<ol>
<li>Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.</li>
<li>Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.</li>
<li>In a large pot or Dutch oven, boil the water and add the rice.</li>
<li>Turn the heat down to medium and keep stirring the rice for five minutes.</li>
<li>Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.</li>
</ol>
<h3>Method 3</h3>
<ol>
<li>Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water</li>
<li>Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.</li>
<li>Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.</li>
<li>Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.</li>
<li>Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.</li>
</ol>
</body>
</html>