Easy Rice Congee

From: Dou Sa Bao

On Aug 8, 2009

Thank you for the recipe! This was really good and easy to follow. I used garlic powder instead of mincing garlic and will try using a garlic press to squeeze out the ginger juice next time instead of mincing ginger. I also used minced pork instead of the chicken. The sesame oil and white pepper at the end is a very good touch and definately enhances flavor.

From: Chef Joey Z.

On Mar 28, 2009

My DH's Oriental doctor recommended this for him to eat as a protein boost. We found it Delicious! I have been entertaining the idea of getting a rice cooker and decided to do it. I got a small one since its only my DH and me here. I made this recipe today and loved it. I will make this one again in the future. It took about 90 minutes to make this in the cooker, so I guess it depends on your machine..some are faster then others.

From: atlfitgirl

On Sep 23, 2007

I love congee (jook) and being Thai I have fond memories of eating many bowls of this at my grandmother's house in Thailand for breakfast. I had some leftover jasmine rice in the fridge ( maybe about 1/4 c cooked?) and just added 2 cups of water to it and let it simmer on the stove. I added some crumbled cooked pork I had in the freezer, a clove of garlic, and grated some ginger into it ( I froze the ginger first...so easy to grate). I did not add the oyster sauce or soy but instead used nam pla ( fish sauce). I also forgot about the mushrooms, but usually I prepare them without. I did have to add additional water after simmering it for 25 minutes... but it turned out so creamy and smooth and fragrant. Right before serving, I dropped in one whole egg and gave it a swirl... that is how I always had it... Try it! It's sooooo good that way! Thanks for posting a true Asian comfort food!

From: ~Rita~

On Mar 2, 2005

I just loved this hsi-fan or "rice water," congee which is eaten for breakfast in China. It is better to use to much water then to little The longer this cooks the more powerful it becomes. This soup is easy to digest, tonifies the blood, is a demulcent, cooling and nurishing.Great of the chronically ill & nursing mothers. I order this from those Dim-Sum carts this recipe is as good if not better then theirs. I did forget to add the mushrooms but didn't miss it. Made this in my rice cooker with has a porridge setting. After 1 hour I added 2 more cups of water and cooked for 1 1/2 more hours. This would be good to make in a slow cooker on the low setting as well. I garnished with sesame oil, scallions, & finely sliced ginger. YUMMY! Thanks for posting this keeper!