Congee question.

Posted by the goddess kali (343 days ago)

On the way out of HK a few weeks ago, we had a congee breakfast at the airport. It was soooooo creamy.
I try to make congee at home by putting small qty rice and abundant water and slow cooking for ages, but it doesnt come out as nice as the ones in the congee shops.
Would love to know how the cantonese go about making congee. Also they seem to add something that makes the liquid white and opaque. It's not cornstarch for sure. Does anyone know what it is?

(I am based in Other)

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Posted by sam i am (341 days ago)

Congee formula: one cup rice : 1 liter water (approx)

The trick for making congee is to let the water boil and the rice rotate in the boiling water till the starchy bit appears in the congee and the colour turns opaque white. Start the water from cold, so you will have to put the pot on high heat till the it starts boiling then turn it to medium / low heat depending on your hob.

You can also add some oil (one table spoon) whilst cooking. This will add shine to the congee.

Good luck!

(I am based in Hong Kong)

Posted by Amanda Le (341 days ago)

they use japanese rice. Stickier and hence the creamier taste.

(I am based in Hong Kong)

Posted by crystal88 (340 days ago)

they use the grinder for the rice to make it very soft

(I am based in Hong Kong)

Posted by the goddess kali (340 days ago)

Thanks all, but do you grind the rice before or after cooking? after would make it mre pasty than anything else (i guess?)

(I am based in Unspecified)

Posted by Amanda Le (339 days ago)

use a coffee grinder to grind the uncooked rice grains. Also you may consider using a thermal pot. it will never burn your congee and you don't have to be at the stove stiring all the time. Works every single time.

(I am based in Hong Kong)

Posted by FunchalPP (338 days ago)

Plain Congee
Ingredients:
1 cup washed rice (Thai, Jasmine, Japanese)
8 cups water
another few cups of water for topping
salt and oil (optional)

Method
Add 8 cups water and rice in deep claypot or any other deep pot .
Soak for 10 mins and simmer under slow heat using the same water that the rice had been soaked in.
For first few mins, stir so that grains do not get stuck at the bottom of pot.
(Taste better when using claypot).
Semi cover the pot. If pot is not deep enough, then do not cover until later, otherwise it will boil over.
Stir frequently and when water is reduced , top up with another cup of cold water.
At this stage, the rice grains will be "swollen" and will start to melt into congee.
Repeat topping of water if congee is still not creamy enough, simmer to desired consistency.

Last, add salt & 1/2 tsp of oil

(I am based in Shanghai)

Posted by honeypie (338 days ago)

i grind it before cooking, works well.

(I am based in Hong Kong)