Congee is a simple dish made from simmering water with rice grains until you get a smooth soupy rice dish.
Congee has always been used in my house at times of discomfort or sicknesses.
It is suitable when you have a cold or flu and most things are not fit for your appetite in that it causes irritation in your throat. Other times you just don’t have much appetite and don’t feel like solid food.
In times of bad tummy situations such as diarrhea, upset tummies this is usually also a very good plain meal that to start off with to ease yourself back into normal food. However, it is not recommended if you have something like stomach flu where a doctor requires you to only take sips of sports drinks diluted, and not eat any food at all. But all in all, it is a very good comfort food and handy if rice is always in the house. I learn it because I want to use it to take care of anyone that needs a comforting meal when they are sick 🙂
There are many variations of congee, with different ingredients added into the plain congee. Obviously depending on the kind of ingredient you want to add, cooking procedure and timing may have relevant changes to a certain degree. Two of the variations from my home are ‘Egg Soup Congee’ and ‘Sweet Potato Congee’. You can always look around for various combinations of ingredients, and if you have had some congee at places like Yum Cha, you will now there are many savory types of congee. You can always think of something you want to add, and then search the net to see check if anyone has added it before and if it suits 🙂
Serving Size : 6
Preparation Time :1:45
Ingredients for Congee:
- 1 cup short-grain rice
- 8 cups cold water
Directions for Congee
Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover, and reduce heat to simmer. Cook for 1 1/2 hours. Serve hot.
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