Comments on: Congee – Chinese Savory Rice Porridge

By: Margaret Clegg

Margaret Clegg — Fri, 21 Apr 2023 11:27:50 +0000

In reply to Peggy Gangemi. Yes, it's the same thing.

By: Peggy Gangemi

Peggy Gangemi — Fri, 21 Apr 2023 01:43:32 +0000

After I was first diagnosed (39 years ago) there wasn’t much to offer in the way of GF. I learned to eat cream if rice. Is congee similar to that?

By: Margaret Clegg

Margaret Clegg — Tue, 11 Sep 2018 14:33:23 +0000

In reply to Angelica. So love hearing how you learned to make it. I have a pot on the stove right now. I try to keep ours simple. Just water, rice and salt. Sometimes I put savory items on top, such as eggs and sauteed mushrooms. Other times I add stewed apples and nuts, and a pinch of brown sugar. The later is probably my favorite way to eat it in the fall.

By: Angelica

Angelica — Tue, 11 Sep 2018 01:29:50 +0000

Love this! A Chinese woman showed me how to make it years ago, I make it much thinner than that, but it turns out thick anyway, just translucent. I recently found a great price on rice ‘middlins’ which is a SE term for rice that was cracked or partly crushed during the process that removes the hulls. Rice grits is probably a nicer name for it. Another thing you can make with rice grits is a sourdough dumpling like bread called idly (or idli). The traditional bean flour used in idly is black gram flour but probably regular chickpea flour would work.

For congee, I like to cook it in too much water, until the rice grains fall apart and become almost star shaped in a thick translucent liquid that’s a sponge for any flavors you add. I suspect it’s the base for egg drop soup, but I’m not sure.