Congee
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.
Ingredients
- 3/4 cup long-grain rice
- 8 cups water, or chicken, vegetable, or beef stock
- Method 1: 1 teaspoon salt
- Method 2: 1 teaspoon sunflower oil, or peanut, vegetable, or olive oil
- Minced ginger, optional
- Minced garlic, optional
- Lotus root, optional
- Gingko nuts, optional
- Shredded chicken, optional
- Shredded pork, optional
- Shredded bok choy, optional
- Soft-boiled egg, optional
- Chopped peanuts, optional
Steps
Method 1
- Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
- In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.
- 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).
- 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.
- Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
Method 2
- Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
- 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.
- In a large pot or Dutch oven, boil the water and add the rice.
- Turn the heat down to medium and keep stirring the rice for five minutes.
- 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.
Method 3
- Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water
- Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
- Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
- Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
- Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.