Wednesday, 30 November 2011

Rice Congee

A congee is a type of porridge. By cooking the rice very slowly it falls apart, thickening the dish. This goes well with a variety of toppings, such as meatballs or toasted nuts.


  • 250g long grain rice
  • 2 stock cubes
  • 1000 ml boiling water
  • 1000 ml cold water


  1. Add all the ingredients to a large pan.
  2. Heat on the lowest heat for 2 hours.
  3. Turn the heat up to a simmer and simmer for 30 minutes. Stir every 5 minutes to ensure that it's not sticking on the bottom of the pan.
Serves 4.

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