Rice Congee
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup basmati, or jasmine rice
- 10 cups water
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil in a large saucepan. Put the rice in the boiling water. Immediately set to the lowest setting and simmer for 4 hours, preferably longer. It has to be a thick paste.
- The pot should be big enough (5 liters) because the rice sometimes foams.
- Due to the long cooking time, it is more worthwhile to cook the congee in larger quantities in advance.
- In Asia this rice porridge is eaten with other side dishes for breakfast.
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