A staple for breakfast and lunch in many Asian countries, congee is rice and water (or broth) cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting instead of sludgy or overly heavy.
'porridge' on Serious Eats
Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit.
Call it congee, rice porridge, or rice soup, this soothing bowl of rice simmered in chicken broth is hard to beat.
Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses.
After the holiday season, cupboards run bare, and stomachs become sensitive. There is one dish that overcomes the first problem while beginning to alleviate the second—congee. It's a rice porridge that can be very complex, or very simple. Which means that whatever you've got lying around, you can make into a very soothing bowl of congee.
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