@@Kpher You can keep the congee at room temperature for 2-3 hours. After that, it can be refrigerated for up to 3 days or put in the freezer for up to a month!
My grandmother was Italian and used to make a rice and fennel dish that was a bit soupy and I can never get it to cook properly. Then I remembered my friend making congee. This is perfect consistency. Just add salt and fennel while the rice cooks and top with some olive oil. Good healthy comfort food. Now I need to explore more congee recipes.
Thank you for teaching the basics which are still important to understand. I used a very simple plain rice cooker with the lid of (or tilted aside) using this recipe (9:1 water to rice). A plain rice cooker tends to simmer or light boil the contents. It has the bonus of switching itself of to keep warm mode if you leave it unattended and you accidentally let it boil dry. You still have to attend it to stir and check in quite often but less so and it’s safer. I’d get a fancy rice cooker with a congee function if you need to save time.
Since I come from an Asian family I can say a few toppings people would like to try or adding.Chicken hearts and livers, pork blood, chicken pieces, egg,spring onion,pork ball(minced pork in a ball not the testicular)beef ball(same with the pork).If you have any questions on how to cook it or just any questions reply and I’lol surely reply.😊
Thanks for your simple recipe! Made this congee, and it turned out well! The tips were helpful, be sure to monitor the consistency of your congee throughout cooking.
Hi, been craving congee lately even tho I've never tried it before. 2 quick questions: a) can I also use short grain rice and b) could I swap some water out for chicken stock with meat in it? Thank you!
Yes you can use short grain rice, but traditionally it is long grain. You can absolutely use chicken stock in place of water! Feel free to make any additions to your congee. If you want to add meat, check out my minced pork congee or chicken congee video.
I guess this is a great base for me to try, and just add anything I can think that would make it taste good? Like diced ginger, garlic, maybe some meat etc?
What kind of oil did you use? Also, I really appreciate how you let us see you troubleshoot the problem. I'm just starting out cooking, and it wouldn't occur to me to just boil the rice again. Thanks for making this!
From start to finish, it takes about 45-80 minutes, depending on your desired congee texture. Remember, the stove is not always on for this full duration.
At 2:17 of the video, I added 1 tablespoon of oil. After putting the finished congee into a bowl, add salt to your taste (start with a small pinch, add more if needed)
I used long grain rice in this video. Jasmine rice works well too. I personally wouldn't recommend using basmati rice as it contains less starch content so the congee texture will be less smooth and less silky. Parboiled rice will not work at all due to the lack of starch content. Hope this helps!
As an Asian person, this is definitely the go-to food when you're sick. It's so good and simple
Agreed!
@@AsianMomCooking how do you store it? Can I leave it out on the stove still for a while?
Does it need to be refrigerated?
@@Kpher You can keep the congee at room temperature for 2-3 hours. After that, it can be refrigerated for up to 3 days or put in the freezer for up to a month!
My grandmother was Italian and used to make a rice and fennel dish that was a bit soupy and I can never get it to cook properly. Then I remembered my friend making congee. This is perfect consistency. Just add salt and fennel while the rice cooks and top with some olive oil. Good healthy comfort food. Now I need to explore more congee recipes.
Thank you for teaching the basics which are still important to understand. I used a very simple plain rice cooker with the lid of (or tilted aside) using this recipe (9:1 water to rice). A plain rice cooker tends to simmer or light boil the contents. It has the bonus of switching itself of to keep warm mode if you leave it unattended and you accidentally let it boil dry. You still have to attend it to stir and check in quite often but less so and it’s safer. I’d get a fancy rice cooker with a congee function if you need to save time.
Since I come from an Asian family I can say a few toppings people would like to try or adding.Chicken hearts and livers, pork blood, chicken pieces, egg,spring onion,pork ball(minced pork in a ball not the testicular)beef ball(same with the pork).If you have any questions on how to cook it or just any questions reply and I’lol surely reply.😊
Very easy n quick to cook especially for working peoples
Oh I am definitely going to try this weekend. I can't wait this looks really good.
This was a great recipe. I added chicken and ginger to it. My kids loved it.
I'm happy to hear that your family enjoyed it! :)
I just got my wisdom teeth out so I can’t have solid food yet and I’ve been craving congee this looks so easy and delicious I can’t wait to try it!!
Hope the congee helps! Get well soon!
Same here its been day 2 and im cravings
Same situation here :')
i am going to try this after a few weeks when it's cozy and cold outside thank you for the recipe! :)
Or just add a little bit of soy sauce mix it an eat it with salted eggs or whatever sides u use to eat with this
What a great recipe. Thank you
Thanks for sharing !! i’m so excited to make this haha
Thanks for your simple recipe! Made this congee, and it turned out well! The tips were helpful, be sure to monitor the consistency of your congee throughout cooking.
I'm glad you enjoyed it! 😃😃😃
Here in the Philippines you can add Friend Garlic,onion leaves, shredded chicken or any meat,boiled egg and lime juice.
In india we added salt and butter /clarified butter (ghee ). I love this recipe. 👌👌👌👌👌👌
Thank you, glad you enjoyed it! :)
Which rice did you use?
This gave me inspiration to make my own version 👩🍳
thank you i’ll try this :)
Hi, been craving congee lately even tho I've never tried it before. 2 quick questions: a) can I also use short grain rice and b) could I swap some water out for chicken stock with meat in it?
Thank you!
Yes you can use short grain rice, but traditionally it is long grain. You can absolutely use chicken stock in place of water! Feel free to make any additions to your congee. If you want to add meat, check out my minced pork congee or chicken congee video.
I am from West Bengal and Bengalis call it panta bhat and we eat it with onions and green chilli
Im totally gonna make this today. Ive did it before but it wasnt so waterry. Should I add more water to the rice?
Congee is a great way to lose weight, without feeling hungry.
definitely!!
thank you!
Can you use regular plain white rice? Like basmati or jasmine? Does it have to be a specific kind of rice?
Great video!! Where did you get the pot?
Plain konjji sooper 🥰
I guess this is a great base for me to try, and just add anything I can think that would make it taste good? Like diced ginger, garlic, maybe some meat etc?
Yes! All of the above sound delicious! Enjoy :)
What kind of oil did you use? Also, I really appreciate how you let us see you troubleshoot the problem. I'm just starting out cooking, and it wouldn't occur to me to just boil the rice again. Thanks for making this!
I used vegetable oil, but you could use any kind. Thanks for your comment and have fun cooking!
@@AsianMomCooking Alright, good to know!
Oh bet I’m gonna make this rn
Enjoy!
Which oil ?
What type of rice ? Long grain or short ? Basmati or Jasmine or what ?
Is it weird to add bouillon as a base? I lack any meat in fridge and have been suffering of insane tooth pain.
No! Feel free to add anything you like into the congee. Hope you get well soon :)
Wow simply wowwwwwwwww
whats the total time i need to cook ?
From start to finish, it takes about 45-80 minutes, depending on your desired congee texture. Remember, the stove is not always on for this full duration.
I got my wisdom teeth out so i dont know what to eat but this helps me.
I mean im mexican and this reminds me of arroz con leche
I think the rice should be broken down further in order to give a good congee texture.
sorry if i missed it but why are you letting it sit with the stove off? what does that do?
Doing this helps conserve energy and makes it so you do not have to constantly stir the congee, as it will stick to the bottom. Hope this helps!
How much oil and salt did you put?
At 2:17 of the video, I added 1 tablespoon of oil. After putting the finished congee into a bowl, add salt to your taste (start with a small pinch, add more if needed)
Can I use Basmati or Jasmin rice? The regular rice you took is not parboiled right?
I used long grain rice in this video. Jasmine rice works well too. I personally wouldn't recommend using basmati rice as it contains less starch content so the congee texture will be less smooth and less silky. Parboiled rice will not work at all due to the lack of starch content. Hope this helps!
@@AsianMomCooking yes! Thank you 😊
How many servings does this make?
The bowl I used was 6" and I was able to fill 4 of them. Depending on the portion size, it could serve 2-4 people.
What type of Rice was used?
I used long grain rice, you should be able to find this in any grocery store.
make sure it doesnt stick to the bottom.. check !
Did you add oil?
Yes, at 2:17 of the video I added 1 tablespoon of oil.
@@AsianMomCooking Thanks 😊 🙏
I was like ‘did she say oil or am I missing some important sauce that I don’t know of’
Can i add sugar?
Normally congee is a savoury food, but if you want, you can try putting some sugar (although I've never tried to)
if I want my congee to be really sticky should i reduce the 1:9 ratio to 1:8/7 ratio? what should i do?
Sure! Try 1:8 first to see if you like the texture. If it is too thick, add water. If it is too runny, keep cooking the congee and it will thicken.
@@AsianMomCooking thanks😄😘!
1 gao 9 nuoc
It's kanjji not congee🙂