Congee - do you eat it? Recipes?

[masraum]

I've been hearing about congee for years (porridge made from rice). The missus has also heard of it. We've never had it, and decided to try it. I think there are probably a million ways to make it.

What are your favorites?

For you folks that aren't familiar, it's basically rice that's cooked with a lot more water for a lot longer.

"Basic Congee"
https://www.thekitchn.com/how-to-make-congee-226778

Something a bit more "Christmas Congee"
https://www.thekitchn.com/christmas-congee-recipe-23616410

[Alan A]

Nope. Just nope.

Congee and chickens feet. Both are a giant nope for me.

[masraum]

Originally Posted by Alan A

Nope. Just nope.

Congee and chickens feet. Both are a giant nope for me.

Chicken feet, I get. Congee is just overcooked rice. It's not that far off from oat meal, cream of wheat, cream of rice, etc...

[TimT]

I used to almost every day, my ex-wife is Chinese, and we always had leftover rice on hand... So Congee for breaky...it the Chinese equivalent of Oatmeal I'd say..

Usually it was a savory preparation, as opposed to sweet offering of western breakfasts..

When I had a place in Beijing, it was Congee... and when I went out, a nice Bing from a street vendor...

[vash]

dude/

I just made some. my base recipe is about 4 cups of water, 3/4 cup of white rice. save the fancy rice for something else. I just use Calrose rice. one dried scallops a few dried shrimp is my back drop. maybe a piece of kombu - dried kelp.

boom. add salt and pepper and it is a great jumping off point. but from there all bets are off. anything goes. chop in some leftover chicken breast, drizzle in some beaten egg for an egg drop affect... chopped tomatoes...no rules. a can of creamed corn!!!

Alan? really? congee is closer to oatmeal than anything. a congee can be any grain. even cream of wheat.

[vash]

last week I made one that tasted like chicken noodle soup because that I what I started with.

I put in Farro grains. I made a chicken soup farro CONGEE. very un-asian flavored. (truth, This was actually an accident, I let it cook way too long)

[masraum]

Originally Posted by vash

dude/

I just made some. my base recipe is about 4 cups of water, 3/4 cup of white rice. save the fancy rice for something else. I just use Calrose rice. one dried scallops a few dried shrimp is my back drop. maybe a piece of kombu - dried kelp.

boom. add salt and pepper and it is a great jumping off point. but from there all bets are off. anything goes. chop in some leftover chicken breast, drizzle in some beaten egg for an egg drop affect... chopped tomatoes...no rules. a can of creamed corn!!!

Alan? really? congee is closer to oatmeal than anything. a congee can be any grain. even cream of wheat.

I was hoping/figuring that you'd hop in. And like I figured, there's not likely to be many formal "recipes". Everything that I've seen indicates that it's usually a way to mix a bunch of leftovers into a meal.

But thanks on the recommendations for the base. So the dried seafood and kombu and salt and pepper are your "stock" seasonings, no sauces, ginger, garlic, sesame oil/seed, etc...?

[vash]

Originally Posted by masraum

I was hoping/figuring that you'd hop in. And like I figured, there's not likely to be many formal "recipes". Everything that I've seen indicates that it's usually a way to mix a bunch of leftovers into a meal.

But thanks on the recommendations for the base. So the dried seafood and kombu and salt and pepper are your "stock" seasonings, no sauces, ginger, garlic, sesame oil/seed, etc...?

ginger for sure. good call. the rest go in later. white pepper is the standard.

hell, I'm making the farro thing now.

diced carrots, onions, celery. some fresh thyme. (see? chicken noodle soup!)
slipped in two bone in thighs, and letting it simmer. later, pull out the chicken let it cool and shred it. at that time, dump in my farro. and the zest of one lemon.

boom. meal prep for the week.

[Alan A]

Originally Posted by vash

Alan? really? congee is closer to oatmeal than anything. a congee can be any grain. even cream of wheat.

It’s not the taste - I just think it’s boring AF and don’t love the mouth feel.
There are so many better choices (imo) for gruel. But I’m European, and boiled grains = oats if I’m forced.

[wdfifteen]

If it’s just watery rice with whatever thrown in it, I’m in. Sounds like a nice palette to build a dish on. Never heard of it before.

[masraum]

Originally Posted by wdfifteen

If it’s just watery rice with whatever thrown in it, I’m in. Sounds like a nice palette to build a dish on. Never heard of it before.

That's basically it. I think the thing that I posted above says that there's tons of variation from person to person, but they start with 1 cup of rice and 8 cups of water. I also saw something for leftover cooked rice that said 1 cup cooked rice to 2 cups water.

And then you cook it until it's thick. I think short or medium rice is the norm, but any rice will do.

[wdfifteen]

I’m intrigued, and if I go back to cooking I’ll give it a try.

[TimT]

there's tons of variation from person to person

Every time my ex-wife made it, it was different every time...it depended on what was in the fridge...

Ans she never measured anything.. just added this and that until it looked right.

[ramonesfreak]

Never had it but when I go have Indian buffet, my favorite is Rice Kheer - Indian rice pudding. That and a few gulab jamun and I am happy and ready for a nap

[masraum]

Originally Posted by ramonesfreak

Never had it but when I go have Indian buffet, my favorite is Rice Kheer - Indian rice pudding. That and a few gulab jamun and I am happy and ready for a nap

Yep, we also love the Kheer at our favorite Indian place.

[javadog]

Not a fan of congee but I'll eat a good Thai sticky rice with mango all day, if they know how to make it well.

[Missed Approach]

I do love Made with Lau's recipe. My '97 Zojirushi has a porridge setting, which makes life very easy. Here's the embedded link...



This is the consistency my Zoji returns with the Made with Lau recipe...



Also, I am a huge fan of the more traditional Century Egg and Pork Congee as well. If you're ever in Las Vegas, I recommend Taiwan Deli on Spring Mountain Rd. for that style...

[masraum]

Originally Posted by Missed Approach

I do love Made with Lau's recipe. My '97 Zojirushi has a porridge setting, which makes life very easy.

Zojirushi makes good stuff. We've had the hot water kettle for about 20 years and it's still ticking along. The missus has been talking about getting a rice cooker off and on for years. I think we're going to pull the trigger in the next week or so, and the one that we're looking at is a Zojirushi also with a setting for it.

Here's the embedded link...



This is the consistency my Zoji returns with the Made with Lau recipe...



Also, I am a huge fan of the more traditional Century Egg and Pork Congee as well. If you're ever in Las Vegas, I recommend Taiwan Deli on Spring Mountain Rd. for that style...

Excellent, thanks for all of the info and the link to the video!

[WPOZZZ]

Turkey time! Thanksgiving was when my mom used to make turkey jook aka congee. Just use the carcass and boil it until the meat falls off. Lots of flavor from the carcass and seasonings, so nothig else is really needed. You can use uncooked rice with sliced shiitake mushrooms and bring to a boil and let it thicken up. Delicious!

[look 171]

I learned to make a simple version of this comfortable food when kids were young and needed something easy to eat and digest.

One typical coffee size mug of rice. 4 cups of water (I use chicken broth) and boil it until it thickens. I am cheap and lazy, so I remove the meat off a Costco rotisserie chicken and shred it to small pieces of strand and let it sit. Allow the jook or congee to boil (add a cube or a little more chicken bouillons depending on your taste) and thicken or let some of the water to evaporate. It takes about an hour or a little more to let it simmer. Add chicken and you have a very taste snack. This is never meant for it to be a full meal. We use to eat it for breakfast at times but for sure when were were sick. I like my jook a little thick instead of watery.

When I made it for the kids, I actually boil all the chicken along with bones for taste and no chicken bullion. I have to look into the rick cooker trick.