Bring the rice and liquid to a boil, then reduce heat, cover partially (this is to allow venting so that the congee doesn’t come seeping over the top of the pot), and cook for approximately 60-90 minutes, or until thickened. For every 1 cup of glutinous rice, you will need 12 cups of water (or other cooking liquid).
As I mentioned previously, you may use all water, or use a combination of water with chicken broth, veggie broth, beef broth, or even bone broth. If you choose to use jasmine rice instead, you don’t need to soak the rice for as long, but don’t forget to wash it really well in several changes of clean water.Ģ. Since we’re using short-grain glutinous rice, I highly recommend soaking it in a big bowl of water for one hour before cooking. If you add store-bought chicken-stock, be sure to add low-sodium or reduced-sodium chicken stock and season with additional salt as needed after the congee has finished cooking.ġ.
Since this recipe does not call for any aromatics (ginger or garlic), I was hoping to infuse additional flavor by adding some low-sodium homemade chicken stock. In fact, you’ll see that I used half chicken broth and half water. RELATED: Different Types of Rice: Varieties and What to Do With ThemĬan I add chicken broth in place of water? If you plan to use longer-grain rice like jasmine, you will not need as much water or broth (approximately 2/3 of what is called for in the recipe, or 8 cups). Here I used glutinous rice (often labeled sushi rice here in the US), but medium-grain Calrose rice or even jasmine rice will work. In general, rice types you want to avoid include long-grain rice like basmati rice, sweet sticky rice, or brown rice (unless you have extra time to let it cook). As such, I’ve determined that the type of rice will vary from one cook to another. I have read conflicting articles on what rice is “best” for congee. Once cooked, this thick white porridge serves as a blank canvas for countless garnishes and toppings including spring onions, crispy fried onions, or soy sauce. This congee recipe, for example, was made by boiling short-grain white rice with 12 times as much water, for a cooking ratio of 1:12. In Chinese cooking, congee (referred to as jook or jūk in Cantonese, 粥) can be made using different types of rice with different quantities of water. Although it can be sweet, congee is more often savory and a favorite recipe to enjoy throughout the cold and flu season as it is filling and easy to digest. Most congee recipes, however, share at least one common ingredient: rice (though some are made with other grains like cornmeal, millet, barley, or sorghum).Ĭongee is made by cooking rice in large amounts of water (or broth) until the rice grains become so saturated with liquid that they break down, forming a thick, buttery, porridge-like consistency. Thick, creamy, and one of Asia’s most beloved breakfast, lunch, and dinner foods, it goes by many different names and even more styles of preparation.
Make conji how to#
Here I’ll be sharing how to make simple Chinese rice porridge.Ĭongee is a rice porridge or gruel. A popular breakfast dish throughout most of Asia and parts of Europe, Congee is known by many names and even more varieties. Congee, in its most basic form, is comforting rice porridge made by boiling rice in large amounts of water or broth until soft and thickened.
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