Congee
K made this Basic Congee Recipe from The Spruce Eats (formerly About.com) yesterday, when we decided to make some extra rice in case of a power outage. I forgot how much I love this simple dish. It was the only food I could stomach when I was sick, so my mom used to prepare it for me then. I had no idea that it’s a breakfast food in China growing up. Either way, it’s a one bowl meal that we can eat at any hour. It’s especially good with cilantro, scallions, sesame oil, chili oil with fried garlic, and dried seaweed.
Serves: 6 to 8
¾ cup long grain rice
9 cups water
1 teaspoon salt
1) In a large pot, bring the
water and rice to a boil.
2) When the rice is boiling,
turn the heat down to medium low.
3) Place the lid on the pot,
tilting it to allow steam to escape (the same as you would do when making
cooked rice.
4) Cook on medium low to low
heat, stirring occasionally, until the rice has the thick, creamy texture of
porridge (1–1-¼ hours).
5) Add the salt, taste and
add seasonings if desired.
6) Serve with garnishes such
as crushed peanuts if desired.