This is a type of rice porridge eaten in many Asian countries. In different parts of China, rice congee is enjoyed sweet or savory. Congee is also common as breakfast food in many places, such as Japan, Hong Kong, Singapore, and Malaysia.
INGREDIENTS | SERVES 2
1 cup long-grain white rice
3 to 4 cups water, according to desired consistency
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
Add 3 to 4 cups water to the pot, cover, and set to Cook. When you hear the rice cooker making noises and see over-bubbling of fluid at the lid, lift up the rice cooker cover, stir the congee, and continue to cook for about 15 minutes with rice cooker lid tilted slightly to vent the steam pressure.
Continue cooking and adjust water amount depending on whether you prefer thick or soupy rice congee.
A Healthy Mix of Rice Grains
You can use different rice grains (red, brown, and white) when cooking rice or rice congee to introduce different flavors and texture. However, cooking two or more kinds of rice grains together can be challenging, as they will require different amounts of water and different cooking times. Combining grains is easier when making rice congee, because the proportions of rice and water are not as strict as they are for cooking rice used in other dishes.