Eating a bowl of congee with chicken broth now.
How I make and eat it:
rinse 1/2 cup white rice
put in big pot with at least six cups of water
bring to boil and cover with vented lid and simmer until rice becomes thick and creamy.
I like mine really creamy so about 45 min of simmering until pot is full of it. Low heat and stir often.
Salt to taste
This gives you a pot full of congee.
I fill a bowl with it, add about 1/2 teaspoon of Better then Bullion chicken base for a great creamy soup, add melting cheese (American), and some cooked chicken. Sometimes I add a poached egg and bacon bits. Sometimes sauteed onions, peppers and mushroom. The rice is a base. 1/2 cup of rice making quart or more of congee it's easy to see it's 90% water. It's cheap, can be any flavor, and keeps in the fridge. It will gel in the fridge but a little boiling water to mix and it's right back to creamy.
Last edited by Onebyone; 04-29-2020 at 11:22 AM.