In the past, my mom used to make rice congee when we got sick, especially digestion problems. But for me, I love rice congee in any occasion. It’s very simple to do and there’s no set in stone recipe. However, there’s a certain way to make rice congee so you won’t just end up with soggy rice or watery rice (bleah!)
If you have a fancy rice cooker with “congee” setting, then you are in luck. However, if you are like me who still own an ancient rice cooker, then this technique will be useful.
- 1/4 cup white rice
- 12-15fl oz water or homemade chicken stock
As you can see it’s quite simple to do. Just need a bit of patience. I haven’t had rice congee for a while so last night when I had it for my Carb Nite meal, it was phenomenon! I think I will make rice congee again for my next Carb Nite feast!