Onebyone

I didn't know it was called Congee, my grandmother called it rice gruel. She didn't make it unless someone had stomach problems and it was always bland. My friend invited me over for lunch and she served Congee. I was surprised to find out it was what I knew as sick food. LOL It was delicious. She added chicken soup base and pulled chicken to it. It was warm and comforting. I have made three pots of congee since and have used different bases and ingredients. I love with soft fried egg. The rice is cooked until it is creamy about hour and half. By then it is 90% water so you can eat all you want of it. I keep a big bowl of plain congee in the fridge. I haven't gotten tired of eating it. I put fruit in a bowl of it with a bit of honey and had it for breakfast this morning. I heat it up in the microwave. I have used alfredo sauce, lasagna filling, left over roast, vegetables, all with add some soup base flavoring and a little hot water to mix., I like Better then Bullion brand. It's great for weight control.

Rinse 3/4 cup long grain white rice several times with water.
Put in pot with eight cups of salted water.
Bring to boil and then simmer semi covered (a little vent for steam)
Cook until very creamy, about hour and half.
You will have a pot full.