Handy recipe
Tuesday, 10 August 2010 12:18 pmI have become devoted to congee of late, especially for breakfast. This is basically rice porridge, and it's considered the Chinese equivalent of chicken soup. It's comfort food, easily digested, and good for when you're feeling queasy or have an upset stomach. I make it as follows to feed one.
1/3 cup (80 ml) Thai (jasmine) rice, though I'm sure other rices will work too
2 cups (500ml) water, or a bit less if I'm not going to add anything else to the pot
Rinse the rice, boil the water, put together into a pot, and simmer for about half an hour until the water is absorbed and you have a nice porridgy consistency, stirring occasionally.
Variations:
Add one diced carrot to the pot at the start of cooking, and some edamame beans (baby soya beans) about half-way through. When it's ready, add a spoonful of fresh miso paste and a dribble of sesame oil and stir in. You can add other veg as well, of course.
Add a few spoonfuls sesame seeds at the start of cooking. When it's done, add a splash of sesame oil and a spoonful or two of red bean paste plus salt to taste. Red bean paste has sugar already added, so this is a mostly sweet version.
1/3 cup (80 ml) Thai (jasmine) rice, though I'm sure other rices will work too
2 cups (500ml) water, or a bit less if I'm not going to add anything else to the pot
Rinse the rice, boil the water, put together into a pot, and simmer for about half an hour until the water is absorbed and you have a nice porridgy consistency, stirring occasionally.
Variations:
Add one diced carrot to the pot at the start of cooking, and some edamame beans (baby soya beans) about half-way through. When it's ready, add a spoonful of fresh miso paste and a dribble of sesame oil and stir in. You can add other veg as well, of course.
Add a few spoonfuls sesame seeds at the start of cooking. When it's done, add a splash of sesame oil and a spoonful or two of red bean paste plus salt to taste. Red bean paste has sugar already added, so this is a mostly sweet version.
