CHINESE COOKING: Congee, or "thin rice-glue", has a long history as a staple in the Chinese diet. Being easily digestible, it can provide sustenance for the sick. In Southern China, it is breakfast food, as well as something to enjoy at lunch when other ingredients are added into it to provide additional flavour and nutritional value.

PLAIN CONGEE 白粥:

 

 

 

1 cup long rain rice                                                     

15-20 cup water

1-2 dried scallop, soaked, optional                             

½ cup gingko nuts, optional

salt to taste

 

 

 

Soak rice for several hours or overnight. Rinse well. In a large saucepan, bring water to a boil and add rice. Return to boil, cover saucepan and reduce heat to medium-low. Optional dried scallop may be added after water has come back to the boil. Gingko nuts should be added after rice is broken up and congee has been cooking for a while.

 

Simmer congee for 1 to 2 hours, stirring occasionally to prevent rice sticking to pan, until rice is well incorporated, and cooked to the desired consistency. Add more boiling water if congee gets too thick and boiling with lid off for a while if congee is too watery. Add a little salt to improve flavour before serving.

 

Can be served as plain congee or with other ingredients to be added.