Dish · chinese
Congee
Rice simmered in a large amount of water until it breaks down into a soft, thick porridge, topped with ginger and scallion.
Where it comes from
Congee has been eaten across China for centuries as a way to stretch rice during scarcity, and as easy food for the sick, the very young, and the very old.
What cooks argue about
Cooks argue over freezing or soaking the rice first to break the grains down faster, versus simmering it slowly for hours until it collapses on its own.
Nobody has published a congee recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.