Dec 30, 2005
Congee
For Christmas this year I was the lucky recipient of a Rival CrockPot. My main motive for wanting one of these was to make Congee. After looking around for some recipes it became pretty evident that you really can’t screw Congee up. Add enough water, throw in a few tasty bits. You’re there. The only problem I ran across was that most of the websites that offered Congee recipes had the rice:water ratio wrong. (Say THAT five times fast!) Most said you needed a 1:6 or so ratio, I found a 1:8 is probably more like it. So here is what I ended up doing tonight, and it made a pretty tasty soup. These ingredients are not what I had put in at the beginning, but it is what I ended up with, it was sort of a trial and error thing to arrive at this.
First I put this in the slow cooker:
1 cup rice
8 cup water
1 teaspoon fresh ginger – diced
1 teaspoon cayenne pepper
1/2 a block of vegetable bouillon
5 tablespoons soy sauce
a half cup leftover turkey from xmas dinnerI let this cook for two hours on high, then I put in some Bok Choy and some snow peas. Then I let that cook for another hour.
It could probably cook longer, and I will let it go for awhile yet, but I was impatient to try it out.
Some sites that helped me:
You said.