Congee

Or rice porridge. A great comfort food with anti diarrheal and anti emetic properties.

Basic Congee
serves 6
1 cup long grain white rice
9 cups water or stock (chicken or fish)
Salt to taste

In a heavy pot, bring the rice, liquid and optional salt to a boil, then turn it down to a simmer and cover loosely with a lid. Cook gently, stirring occasionally, until the rice is thoroughly cooked and the porridge has become thick and creamy, about 1 1/2 hours. Serve up hot with the condiments of your choice or plain, just as it is, for a comforting, simple meal.

Congee is the Chinese name for rice porridge but it is also known as okayu in Japan, juk in Korea, and jok in Thailand to name but a few. While they each have their own unique variations, they all begin with rice and a liquid, usually water and perhaps a little salt.

My grandmother made this for breakfast adding raisins to it for more nutrition and flavor.

1 Comment

  1. Wow.. Really thanks for shirang this. I did not know the process can be so simple, cos those salted eggs sold outside are covered with dark ash.One storage question: After 14 days, if you are not eating all the duck eggs, I presume you do not boil them straight away right? Should I store the uncooked eggs at room temperature or in the fridge? Do you know how long does the uncooked salted eggs last? Thanks.

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