New Ways of Cooking Rice, Making Congee

congeeOne of the problems we will have when we have to rely on our preps is that we will lack the varieties of tastes that we are used to.  So lately I have been looking at the way some common ingredients that most of us store are used in other cultures.  Today I have been looking at rice and discovered congee, an oriental way of cooking and seasoning rice.

Many of us store large amounts of rice, but mainly use it only a few different ways.  So here are some additional ideas for cooking your rice in a variety of ways.  Congee is an easy to make rice porridge.  To make it you just simmer a small amount of rice in a large amount of water for about 1 ½ hours, stirring occasionally. This gives you a silky, creamy porridge that can be flavored in many different ways.  Starting with one cup of rice to 6 cups of water is a good starting place; you can add more water depending on how thick you want it to be.

Now what I have described so far sounds very bland.  Now try simmering it in chicken broth and add a bit of chicken.  Now for toppings you can use fried shallots, sliced green onions or a poached egg, soft or hard boiled eggs, fried garlic or pickled vegetables. Pickled Vegetables an Easy Way to Preserve  My son recently had a Japanese exchange student stay with them and they ended up eating congee topped with a poached egg and soy sauce.  His family liked it.

My wife makes good fried rice by frying 2 scrambled eggs, chopped green onions chopped bell, garlic, soy sauce and then adding the rice.  You can make it with either white or brown rice and it is delicious.

There are many different ways to use rice, add your suggestions to the comments.

Howard

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