A plain congee. Congee is a rice porridge that is typically considered as comfort food for times when one is ill. Although there can be many toppings added to congee, a staple is Chinese fried dough (油條), also known as youtiao. Be sure to ask for it!

白粥

Method: stovetop

Difficulty: low

Estimated Cook Time: 1 hour

Servings: 4

Ingredients

• 1/2 cup (60 grams) of white rice (we prefer short grain)
• 10 cups (2.4 liters) of water or broth (chicken broth, vegetable broth, etc)
• salt (optional)

Instructions

• Rinse rice in cold water. Discard cloudy water. Repeat until water becomes clearer.
• Add rice and water (or replace water with broth) to large pot. Bring to a boil with high heat. Stir occasionally so that the rice doesn't stick to the bottom.
• Lower the heat to a simmer. Partially cover the pot while making sure to leave enough room for steam to escape so that the pot doesn't boil over. Cook for 45 - 60 minutes depending on desired texture, while stirring once in a while. Add more water (or broth) if consistency seems too thick.
• Serve piping hot or allow to cool slightly. Season with salt and add toppings if desired. Can also be served along with side dishes.

Bon Appétit!

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