My, what a week it has been! Lots of stuff going on: a new tattoo, allergies, Annandale, and a lot of other things…but mostly dedicating 5-6 hours playing Pokemon. (Whoops!) I will be posting about a lot of these things soon, I promise. But I am going to share with you all a simple recipe that even awkward cooks like me can fix up! It’s definitely nostalgic for me since this was something I ate every time I was at my Chinese friend’s house in California and eating it now brings back lots of memories! Today I’m cooking CONGEE!
So, this recipe is all over the internet and they are all pretty much the same! This is perfect for sick days, cold days, rainy days, or lazy days and you can add any ingredients you want for toppings.
So what I used for this recipe is:
– One Cup of Nishiki Rice
– 10 Cups of Water
– One Package of Bumblebee Albacore Lemon Cracked Pepper Tuna
– Mt. Olive Bread & Butter Chip Pickles
I chose the ingredients because I’ve been really addicted to sweet pickles and lemon pepper tuna as of late. The combo actually did taste good, but I’ll discuss that later.
So, despite how easy this recipe is, it does take an hour or two to prep. Most of it is to ensure the rice has a good consistency when you reached the final stage, but basically the first step is to wash your rice! I used my rice cooker pot for this since it has measurements in it. I just took my cup of rice and poured it in, then I poured water in until it covers the rice. I swished the rice around until the water becomes a milky white, then drained the rice only to repeat the process until the water runs clear.
Once the water is clear, go ahead and fill the pot with 6 cups of water and let it sit for about 30 minutes. This helps loosen the rice so the porridge will have the right consistency. After 30 minutes, drain the pot and fill another pot with 10 cups of water.
When making rice porridge, it’s very important to get the right consistency. So if you want a thick consistency, do 1 cup of rice to 8 cups of water. Medium consistency (which is what I did), 1 cup of rice to 10 cups of water. Watery consistency is 1 cup of rice to 12 cups of water. It’s pretty basic.
After filling the pot with water, pour your rice into the pot and turn the heat on high until it comes to a boil. Once that happens, turn the heat down to medium-low and let it simmer for an hour with occasional stirring to ensure the rice doesn’t stick to the bottom. The rice should look like the picture above with the grain split and broken. Once it’s ready, go ahead and prep your bowl with your favorite ingredients!
Ta-da~an! Say Hello to CONGEE! This recipe can actually serve quite a lot, I filled up two containers with the leftovers. Just some food for thought: You can also change the water to broth! I’ve had congee with chicken broth and veggie broth before and they were quite hearty! Also, feel free to use any topping of your choice, from meats to veggies. I personally prefer pickled veggies like bamboo and cabbage with marinated beef.
That is all for today! I hope you all enjoyed it and found it helpful…or delicious. 😉 I have a lot of posts lined up so I think and hope one will be up tomorrow and I am deciding on what it will be on: Tattoo or Annandale? Hmmm, we will see!!
Anyways, if you enjoyed this recipe and have any tips; please feel free to comment down below! I love to read what you all have to say. Also, if you have any ideas or suggestions for future posts; please hit the contact button above! I hope you all have a fantastic rest of your week and I shall see you soon.
REMEMBER: Money comes and goes, but Memories last a Lifetime. 🙂
Thanks for Reading~! ❤