Congee Thai Food

CONGEE (CHINESE RICE PORRIDGE) RECIPE

Steps:

• Gather the ingredients.
• Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
• In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
• When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
• Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
• Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
• Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
• Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
• In a large pot or Dutch oven, boil the water and add the rice.
• Turn the heat down to medium and keep stirring the rice for five minutes.
• Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
• Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
• Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
• Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
• Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
• Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

THAI CONGEE (KAO TOME) VEGETARIAN

Steps:

• Combine ingredients for the congee in a saucepan, bring to a boil.
• Reduce heat and simmer for about 2 hours.
• Or use leftover rice with about twice as much liquid as rice.
• Simmer until the porridge has a smooth consistence.
• Pour into soup bowls.
• Top with your choice of toppings and condiments.
• If serving a large group, a larger choice than 2 or 3 toppings might be served.