Congee is the ultimate comfort food in Asian cuisine, and different Asian cultures have their own version of this delectable, often savoury, rice porridge. This vegan Chinese congee (粥) usually involves boiling jasmine rice with a lot of water over low heat. Congee can directly be served as a meal with other stir-fry dishes in summer days. We usually eat congee across the summer. Making a good Chinese rice porridge (also called rice congee) required patience and the right technique. I suggest using a more “starchy” rice such as jasmine rice (long-grain) and japonica rice (medium-grain). These two are perfect to make congee as it will give your congee a smooth, starchy and silky texture.
When I was young, mum often cooked congee for breakfast on the weekend, and we’d eat leftovers for lunch or dinner. Whenever I was sick, she would also make a simple congee for me because it is easy to digest. This thick rendition is made heartier with the addition of fried dough sticks. I would be lying if I told you that mum follows a specific congee recipe. She always seems to figure out a magical rice-to-water ratio whenever she makes it.
The best porridge recipe should fulfill the following criteria:
Silky smooth and creamy
The rice grains are adequately hydrated, burst open like popcorns.
Cantonese porridge should not separate into two layers, even keeping at room temperature for some time.
The rice porridge should be enticing that it is a dish on its right, even without adding any extra ingredients.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
Comments