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Basic Congee Recipe

User Rating 4 Star Rating (2 Reviews)

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Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat. Serves 6 to 8

Ingredients:

  • 3/4 cup long grain rice
  • 9 cups water
  • 1 teaspoon salt

Preparation:

In a large pot, bring the water and rice to a boil.
When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.
User Reviews

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 3 out of 5
the good witch,s congee, Member thegoodwitchforeveryounga

Personally I am a bit more orthodox, my congee is made with brown rice only. I use 6 parts of water to one of rice and cook it covered for 6 hours on warm. You can add other ingredients to it, but I ad them after the congee is ready. Congee is excellent, tonifies the blood , is cooling and nourishing. Excellent for the chronically ill person, it is easily digested. Sometimes I add it to soups.

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