In her guide, Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, cookbook creator Corinne Trang describes congee as a “strategy to stretch a meal in instances of want.” Sometimes eaten for breakfast in China and other parts 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 benefit and affordability of this dish makes it a comforting sick-day staple.
Congee (Rice Porridge)
Eaten for breakfast in China and different components 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
Components
- ½ cups long-grain white rice
- 1 tsp. kosher salt
- Chinese language chile oil, crispy shallots (store-bought or selfmade), pink hen’s eye chiles, and thinly sliced scallions, for garnish
Directions
- In a sieve, rinse the rice below chilly operating water. Drain completely, then switch to a medium Dutch oven. Cowl with 8 cups of cool water, sprinkle within the salt, then carry to a boil over excessive warmth. Flip warmth to medium-low, and prepare dinner, partially lined and stirring sometimes, till the rice takes on the consistency of porridge, about 1½ hours.
- When able to serve, divide the congee between 4 bowls and prime 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.
