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Saturday, 25 March 2017 08:29

Congee

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Congee

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

Ingredients

  • Rice
  • thin slices of ginger sliced into little batons
  • a few slices of chilli
  • a few thin slices of garlic
  • a couple of finely sliced spring onions (save one for garnish)
  • 1 star anise
  • a few drops of sesame oil
  • a splash of soy sauce

Read 2439 times Last modified on Friday, 29 December 2023 07:37
Published in Rice, Pasta and Bread
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Spanish

Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,

Mark was born in Australia in 1966 and has lived on a damp, cold island off the coast of France (the locals call it "Blighty") since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.

In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.

But, he loves his family and he can cook a bit.

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