![]() ![]() Stir occasionally to avoid the rice porridge from sticking to the pot. That is when you see small bubbles popping up here and there, but the rice grains are not moving much.Ĭontinue simmering for the next one to two hours. Keep the water at a consistent slow boil. ![]() When the rice is added to the stock, the cracked pieces will disintegrate much faster than the whole grain, but the appearance of the porridge looks like is prepared with broken rice.Īfter that, reduce to the lowest heat possible. ![]() The expansion will crack the rice grains into small pieces. ![]() Once the raw rice grain is frozen, the water inside the rice will turn into ice and expands. You can use this method if you prefer a quicker way, but the result is not the same. I explain this method in another article ‘ Chinese Porridge Recipe”, in which the rice grains are pre-soaked and frozen. There is another method to reduce the cooking time of the porridge substantially. The rice grains will eventually open up like the popcorn and looks very appealing. It takes a longer time, but the outcome is wonderful. Simmering the rice from scratch is the traditional way to prepare the rice porridge. It helps to shorten the time required to simmer the rice until it disintegrates to form a silky and creamy texture. The rice will become softer after soaking. Soak the rice with water for one to three hours. Try to retain as much starch as possible as it will help to thicken the rice porridge. Unless the rice is dirty, do not rinse the rice too many times until the water runs clear. Here is my step-by-step explanation of how do we make it. We call it as plain porridge 白粥, but in fact, it is more than just water and rice. This basic rice porridge is tasty enough to serve on its own, as many customers prefer to order the basic version without adding extra ingredients. The ingredients added can only be limited by your imagination. The cook only needs to add the chosen ingredients and simmer for a few minutes and is ready to serve. It is more efficient to prepare a base that works in conjunction with other ingredients. They then add other ingredients to transform it into a variety of porridge – pork and eggs porridge, fish porridge, chicken congee, etc. Many porridge vendors and restaurants are making this basic porridge. (If you see words like congee or jook in other recipes, it means the same thing as porridge, they all refer to the same Chinese delicacy.) The basic rice porridge We include this porridge in our breakfast menu and hence would like to share with you how to prepare it at home. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. The rice porridge should be enticing that it is a dish on its right, even without adding any extra ingredients.Cantonese porridge should not separate into two layers, even keeping at room temperature for some time.The rice grains are adequately hydrated, burst open like popcorns.The best porridge recipe should fulfill the following criteria: This unadorned dish is surprisingly appealing and easy to make. The time-honored Cantonese rice porridge is suitable for almost every palate. This rice porridge is the breakfast and lunch staple in many Asian countries and serves in Dim Sum restaurants (they call it as jook in Cantonese) as one of the delicacies. This article outlines how to prepare the silkiest and most comforting Cantonese style porridge. Making a good Cantonese rice porridge (also called rice congee) required patience and the right technique. ![]()
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