Monday, May 14, 2007

Plain Congee

This basic recipe for congee (rice porridge) is more toward the Cantonese style where the water to rice ratio is 12:1 and usually take at least 1 hour to be cooked. In order to conserve energy, I like to use the claypot which help to retain heat and reduce the cooking time to half. If you prefer it thinner, just add more water. To thicken, you may add some cornflour solution or glutinous rice flour solution. It can be served with a variety of accompaniments, such as pickled turnips, salted peanuts, mustard greens etc.

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water

1. Put the rice and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Re-boil the congee for 10 minutes prior to serving.
3. Ladle the congee into individual serving bowls and serve hot.

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