Rice congee
Instructions:
- 500 g (1 lb) medium-grain rice;
- 750 ml (24 fl oz/3 cups) water.
- A comfort food if ever there was one, this rice porridge is eaten at any time of day or night, for breakfast, lunch or late supper. Late-night revellers or gamblers seeking consolation are known to partake of a bowl of congee. It fills without the richness of many other dishes.
- To make congee, 2 cups steamed rice is returned to the heat with 750 ml (24 fl oz/3 cups) hot water or chicken stock. Simmer until the rice has ‘blossomed’ to form a thin gruel, about 15 minutes.
- If starting from scratch, put 4 tablespoons raw rice and 1.25 litres (2 pints/5 cups) water into a saucepan and bring to the boil. Reduce the heat to a simmer, partially cover the pan so it does not boil over, and cook for 45 minutes. These quantities are enough for 2 meal-sized portions.
- Accompaniments served with congee are many and varied - sliced spring onions, fried shallots, fried garlic and chilli, crispy fried salted fish, fermented black beans, fried peanuts, soy sauce and sesame oil. These tasty items are added in small amounts, as they are intended only to flavour the rice.