Congee

Written by Mark

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Like porridge but nice!

When I had it in Hong Kong it seemed as though the rice had been broken up which made it smoother. I just use rice

You can use any rice I guess but risotto or some sort of short-grained rice will be creamier than a longer grain

I don't think there is a definitive recipe but this is mine at the moment - it'll change over time.

Directions

Put the rice in a saucepan and put a lot more water tha you would normally use - about twice as much

Put the other ingredients in there and bring it to the boil

Simmer it until the water has been soaked in and it's somewhere between porridge and risotto

That's it

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Published in Rice, Pasta and Bread

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