@@Kpher You can keep the congee at room temperature for 2-3 hours. After that, it can be refrigerated for up to 3 days or put in the freezer for up to a month!
My grandmother was Italian and used to make a rice and fennel dish that was a bit soupy and I can never get it to cook properly. Then I remembered my friend making congee. This is perfect consistency. Just add salt and fennel while the rice cooks and top with some olive oil. Good healthy comfort food. Now I need to explore more congee recipes.
Thank you for teaching the basics which are still important to understand. I used a very simple plain rice cooker with the lid of (or tilted aside) using this recipe (9:1 water to rice). A plain rice cooker tends to simmer or light boil the contents. It has the bonus of switching itself of to keep warm mode if you leave it unattended and you accidentally let it boil dry. You still have to attend it to stir and check in quite often but less so and it’s safer. I’d get a fancy rice cooker with a congee function if you need to save time.
Since I come from an Asian family I can say a few toppings people would like to try or adding.Chicken hearts and livers, pork blood, chicken pieces, egg,spring onion,pork ball(minced pork in a ball not the testicular)beef ball(same with the pork).If you have any questions on how to cook it or just any questions reply and I’lol surely reply.😊
Thanks for your simple recipe! Made this congee, and it turned out well! The tips were helpful, be sure to monitor the consistency of your congee throughout cooking.
Hi, been craving congee lately even tho I've never tried it before. 2 quick questions: a) can I also use short grain rice and b) could I swap some water out for chicken stock with meat in it? Thank you!
Yes you can use short grain rice, but traditionally it is long grain. You can absolutely use chicken stock in place of water! Feel free to make any additions to your congee. If you want to add meat, check out my minced pork congee or chicken congee video.
I guess this is a great base for me to try, and just add anything I can think that would make it taste good? Like diced ginger, garlic, maybe some meat etc?
What kind of oil did you use? Also, I really appreciate how you let us see you troubleshoot the problem. I'm just starting out cooking, and it wouldn't occur to me to just boil the rice again. Thanks for making this!
I used long grain rice in this video. Jasmine rice works well too. I personally wouldn't recommend using basmati rice as it contains less starch content so the congee texture will be less smooth and less silky. Parboiled rice will not work at all due to the lack of starch content. Hope this helps!
At 2:17 of the video, I added 1 tablespoon of oil. After putting the finished congee into a bowl, add salt to your taste (start with a small pinch, add more if needed)
From start to finish, it takes about 45-80 minutes, depending on your desired congee texture. Remember, the stove is not always on for this full duration.
