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In her guide, Necessities of Asian Delicacies: Fundamentals and Favourite Recipes, cookbook creator Corinne Trang describes congee as a “approach to stretch a meal in instances of want.” Usually eaten for breakfast in China and different elements of Asia, this comforting recipe, which first appeared alongside Sushma Subramanian’s 2012 story “Feed a Fever,” is usually blended with meat, poultry, or seafood and will get a jolt of taste from its garnish of scallions, chiles, and shallots.
The convenience and affordability of this dish makes it a comforting sick-day staple.
Congee (Rice Porridge)
Eaten for breakfast in China and different elements of Asia, the place it’s referred to as zhōu, this comforting porridge, which first appeared alongside Sushma Subramanian’s 2012 story “Feed a Fever,” is usually blended with fish or meat, and will get a jolt of taste from its garnish of scallions, chiles, and shallots.
Yield: serves 4
Time:
20 minutes
Elements
- ½ cups long-grain white rice
- 1 tsp. kosher salt
- Chinese language chile oil, crispy shallots (store-bought or do-it-yourself), crimson fowl’s eye chiles, and thinly sliced scallions, for garnish
Directions
- In a sieve, rinse the rice beneath chilly operating water. Drain totally, then switch to a medium Dutch oven. Cowl with 8 cups of cool water, sprinkle within the salt, then deliver to a boil over excessive warmth. Flip warmth to medium-low, and prepare dinner, partially coated and stirring often, till the rice takes on the consistency of porridge, about 1½ hours.
- When able to serve, divide the congee between 4 bowls and high every with the chile oil, crispy shallots, chiles, and scallions.
We tried all of them, from easy, one-button rice cookers to the flowery fashions with all of the bells and whistles.
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