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Congee is a rice porridge that has been around for centuries and is enjoyed in many cultures. There are many different ways to make congee, and the dish can be customized to include different ingredients.
The earliest recorded mention of congee dates back to the 6th century BCE in China. It was mentioned in an ancient text called “The Book of Rites”. Congee was traditionally made with white rice, but now there are many different recipes that include different types of rice, such as brown rice, black rice, and red rice.
There are many different ways to make congee. The rice can be cooked in water, broth, or even milk. It can be flavored with different ingredients, such as ginger, garlic, scallions, and soy sauce. Congee can also be topped with different toppings, such as fried onions, peanuts, and soybeans.
When making congee, it is important to remember to use the right ratio of rice to water. Generally, a ratio of 1:6 is used. This means for every cup of rice, use six cups of water. Additionally, start with cold water and gradually bring it to a boil. After that, reduce the heat and simmer it for at least an hour. Adding flavorings like salt, spices, herbs, and seasonings can add depth of flavor to the congee. Lastly, make sure to stir the congee often during the cooking process to prevent it from sticking and burning.
Jump to: Ingredient Breakdown Insights
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