Congee
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5.0
3 reviews
Excellent
Congee
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Congee is a white rice porridge that can be found by different names across Asia, including juk in Korean and Cantonese, moe in Hokkien and teochew, zhou in Mandarin, chok in Thai, and jaou in Bengali. It is also found in Portugal under the name of canja.
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Ingredients
- 1 cup basmati rice (long grain)
- 9 cups vegetable broth (or unsalted poultry broth or unsalted water)
- soy sauce (for seasoning)
- sesame oil
Instructions
- In a large pot, add the broth (or water) and the rice.
- Cover and cook for about 1h30 to 2 hours over low heat until the rice and water have formed a mush.
- The porridge can be consumed fluid or more compact, in which case, it will be necessary to extend the cooking. After 2 hours, there is still some liquid left, but the porridge is still quite fluid.
- Pour the porridge into bowls.
- Season with soy sauce and sesame oil, if desired.
Notes
- Once the porridge is prepared, it may or may not be served with small pieces of cooked meat or poultry, steamed or pan-fried vegetables, shiitake mushrooms, spices, herbs, soy sauce, or olive oil. sesame, or even: - finely chopped ginger, - fresh spinach leaves or steamed spinach, - steamed bok choy, - steamed broccoli, - arugula, - other herbs such as Thai basil, scallion, - tiny cooked pork balls, - fresh ground pepper, - a poached or pan-fried egg.
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Overall Rating
5.0
3 reviews
Excellent
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