CHINESE RICE GRUEL RECIPES
RICE GRUEL RECIPE - FOOD.COM
Make and share this Rice Gruel recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place white rice and glutinous rice in the water.
- Add the chicken stock and bring to a boil.
- Lower the heat and simmer for approximately 1 hour, until it is thick.
Nutrition Facts : Calories 278.7, FatContent 2.5, SaturatedFatContent 0.6, CholesterolContent 5.4, SodiumContent 265, CarbohydrateContent 53.6, FiberContent 1.6, SugarContent 2.8, ProteinContent 8.5
GRUEL RECIPE - SIMPLE CHINESE FOOD
Speaking of wanting to drink porridge in the morning, what should I do if there is no reservation function? My mother said that her method is to wash the rice in the morning, add water, boil the water in the induction cooker and cook for 30 minutes. When her work is done, she will turn off the induction cooker. Just fire. I came back and tried it. It was really good. If you want to drink porridge in the morning, it is not so troublesome.
Provided by Flying snow without frost
Total Time 1 hours
Yield 3
Number Of Ingredients 2
Steps:
- Wash 75 grams of rice (the cooked porridge is about three bowls)
- Add about 10 times the water and put it on the induction cooker
- After the water boils, turn to low heat and cook for 30 minutes
- After cooking, add the wolfberry
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Calories 147 per serving
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- In all my years of eating and cooking Chinese food, I'd never tried Congee (rice gruel) before yesterday. It just seemed so*bland* which I thought it couldn't possibly be all which interesting. I was WRONG! The recipe below gives a subtle but hearty "soup" that can be garnished in a virtually infinite number of ways according to personal taste. I found which I like just the basic stuff, unembellished the best. I substituted half a c. of long grain rice and half a c. of glutinous rice for the long grain rice and it worked very well. The preserved turnip seems to be used mostly for its salt content. I found it unnecessary to add in any more salt to the congee. The tangerine peel gives a very subtle, nice hint of exotic perfume to the dish. The pot I made set up almost like a pea soup when it cooled. Good stuff! Ridiculously easy too... Congee (Jook) Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil. Lower heat and simmer, uncovered approximately 1-1 1/2 hrs or possibly till the rice is thoroughly broken up. Stir occasionally to prevent soup from sticking and add in boiling water if necessary. When done, soup should be thick and creamy. Add in salt to taste and garnish with any or possibly all of the suggested garnishes. Variations: Just before serving, add in cooked chicken, pork, ham or possibly beef. Or possibly with rice add in diced forest mushrooms, soaked to soften or possibly dry shrimp.
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Reviews 3.7
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