Rice Congee
Ingredients
Directions
Boil 2 cups of cold water in a pot.
Add 1 cup of crushed rice or grits.
Stir constantly to prevent burning.
Cook until very soft.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Crushed rice or grits
- Starch that thickens the water into a soft, porridge-like congee as it cooks down.
The step that matters
Stirring constantly while cooking. Starch settles on the bottom of the pot and scorches easily, so frequent stirring keeps the grains from sticking and burning while they break down and thicken the liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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