Rice Porridge (Congee)
Cuisine: Chinese
Water is what defines Rice Porridge (Congee), a home soup.
2 / 5
★★☆☆☆
308 kcal
Ingredients
- Rice
- Water
- Vegetable oil (optional)
Steps
- (Optional) Mix Mo ml of oil with the rinsed rice. *Try your best to mix thoroughly, ensuring that every grain of rice is lightly coated with oil*.
- (Optional) Refrigerate the rice-oil mixture for Tc hours.
- Add the rice and water to the pot.
- Turn on high heat and heat until T1.
- Reduce the heat to low before T1. If you forget this step, the water may boil over and extinguish the flame. This is very dangerous!
- Heat until Tr. Turn off the heat source at Tr.
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Notes
White porridge is refreshing, soft, and a staple home-cooked meal that warms the stomach. It has a pure rice fragrance and is suitable for the young and the old. It is rich in carbohydrates and a small amount of protein, easy to digest, and has the benefits of tonifying the spleen, harmonizing the stomach, and clearing the lungs. The operation is simple; just master the control of the heat and the amount of water. Beginners can easily complete it, and the whole process takes about 25 minutes.
Estimated Difficulty: ★★
Estimated Calories: 308 kcal
Calculations:
- Usually, one person can consume 60ml-110ml of rice.
- The volume of water is 9-12 times the volume of rice.
- One bowl capacity is 500ml.
- The latest time to switch off high heat: T1 = 1.5 minutes/500ml * water volume
- The earliest time the porridge can be eaten: Tr = 10 minutes/500ml * water volume
- Oil quantity Mo = raw rice volume / 10
- Refrigeration time Tc = raw rice volume / 10 ml per minute.
Use the conditions above to calculate the proportion of raw materials planned for use.
If you follow the steps in this guide and find a flaw or a process that can be improved,