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Recipe for Quick Congee
120g frozen uncooked white rice (I used Thai fragrant rice)
1.5 litre water/ homemade stock (If the stock is not enough, fill the remaining with water.)
Carrots – chopped
Cabbage – shredded
Other recommended ingredients:
Chicken balls (refer to link)
Any kind of meat of your preference: fish, chicken, prawn and pork. (Best to slice and marinate in advance.)
Egg (beat the egg and stir in immediately once the heat is off)
Toasted anchovies (refer to link)
Toasted peanuts (refer to link)
Chopped spring onions (for garnishing)
- Wash and rinse the uncooked rice for several times until the water turns clear.
- Soak the rice for 10-15 minutes (I skip this step but it still works well). Then, drain and store the rice in a container. Keep it in the freezer overnight, or at least 4-5 hours.
- To cook the congee: Fill a large cooking pot with 1.5 litre water. Bring it to a boil under high heat (not super high!!). Add the frozen uncooked rice and cook with the same heat until the rice grains break and turn into congee. It will take about 15 minutes. Keep stirring to prevent the congee from sticking to the bottom of the pot and over-spilling. Do not cover the lid for the entire process.
- Add carrots and corns to cook for another 5 minutes under medium low heat.
- Taste and season with salt, pepper and sesame oil, as needed.
- Add shredded cabbage to cook for another 30 seconds and turn off the heat.
- Serve with grilled salmon.
- I had cooked brown rice using this method but it didn’t work.
- The ratio for rice and water is about 1:13 depending how thick you prefer the congee. Add more water if needed.
- Use a large pot with enough depth to avoid the congee to spill over during cooking. The water level must be at least 12cm/ 5 inches apart from the top of the pot.
- Place a wooden spoon across the top of the pot to avoid over spilling (Great tip from Mike of KongKay). This tip will not work if the water level is close to the top of the pot. It’s still best to stir the congee occasionally and keep an eye during the cooking process (refer to photo below).
- If you want have a creamier and smoother texture for your congee, continue to cook for another 10 minutes under medium low heat.
- You can use any homemade stocks of your preference such as chicken, pork, fish or anchovy. For fish stock, please refer to THIS POST. For short cut, you can mix 1 tbsp of Maggi Chicken concentrated stock with 700ml hot water.
- After the heat is off, if you cover the pot with lid and let the congee sit for another 5-10 minutes, the texture of congee will be thickened. If you prefer a more diluted consistency, stir in some hot water.