Bring the milk to the boil in a large saucepan, add the rinsed rice. Simmer on a low flame, stirring regularly so that the mixture does not stick.
Separate the egg and beat the egg white. The rice needs to simmer for about 20 to 25 minutes until the porridge thickens. Then mix the sugar with the egg yolk and add with the egg whites. Bring to the boil briefly, then remove from the fire.
Congee can be eaten like this or sprinkled with brown sugar. You can also put the porridge in a fire-proof dish and bake it in the oven, then it gets a brown crust. Then the porridge should be a little liquid, otherwise the mass will be too dry.
Ingredients
Print Recipe
Pin Recipe