I have always been scared of the idea of congee. Aside from eating vegetables like a picky 5 year old child, I am really picky about the texture of food. I don’t like mushrooms, just too slippery? There must be a better word than that!
I decided this was the weekend to make congee. I had been wanting to make scallion kimchee for some time, so I did, thinking it would be good with the congee! I also made crispy shallots to go with the congee.
Then I made the congee. Most recipes call for 1 cup of rice with 6-10 cups of water depending on how thick or thin you wanted it. Different kinds of rice were used and some used chicken stock instead of water. I wanted a thicker congee and I didn’t want to make so much. I used a half cup of short grain rice and 3 cups of water. Rinse the rice 2-3 times. Put it in a pot with the water. Bring it to a boil, then reduce the heat and partially cover with a lid. Cool until desired consistency. Make sure to stir occasionally to keep the rice on the bottom from burning.
I don’t know what I was afraid of? I think I thought it would be more like a rice jello, but it is closer to risotto. Along with the scallion kimchi and crispy shallots, I added soy sauce and sesame oil. It was really good!
Rainy Saturday Creative 