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<blockquote data-quote="Umbran" data-source="post: 7915238" data-attributes="member: 177"><p>Sure. For one of the simplest things around.. there was adventure! Well... there was cleanup. I you made a mess, there was adventure, right?</p><p></p><p>So, congee is rice porridge. If you take one cup of long grain rice, and two cups of water, and let it simmer and steam, in 15 to 20 minutes the water will be absorbed and you'll have... rice.</p><p></p><p>To get congee, you do the following:</p><p></p><p>Take 3/4 cup long grain white rice, rinse it until water runs clear.</p><p>Put it in a dutch oven with 1 cup of chicken stock, and 9 cups of water.</p><p>Add 3/4 teaspoon of salt.</p><p>Bring to a boil. Then, reduce to a lively simmer.</p><p>Let it simmer for 45 to 50 minutes. The liquid should reduce by about half.</p><p></p><p>The rice will nearly disintegrate, and you'll have a thick porridge. You top this with... just about anything. Soy sauce. Rice wine or black Chinese vinegar. Fried shallots. Chopped dry-roasted peanuts, Soft-boiled or poached egg. Scallions. Maybe some stir fried ground pork, or shredded chicken, or.. whatever. </p><p></p><p>Now, here's the very important bits the recipe didn't tell me...</p><p></p><p>As this stuff cooks, the liquid gets extremely rich and starchy, and holds bubbles well. And, as it cooks down, the amount of heat needed to keep it at a simmer <em>decreases</em>. If you forget these things, the pot will boil over... quietly. And then you'll turn down the heat when you discover this. And then it'll boil over again... also quietly...</p><p></p><p>If you are not in the kitchen for those 45 minutes... say you are trying to get caught up on <em>Star Trek: Picard</em> in the living room... the concavities in your stovetop that hold your burners will get filled up with thick, almost gelled starchy water.</p><p></p><p>The nice thing is, mess or not, the result still turns out okay, and your wife/spouse (who, due to migraine, is not on very good terms with food, and needs something super-gentle to eat) will still be pleased with you. If you clean it up yourself, that is. </p><p></p><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick out tongue :p" loading="lazy" data-shortname=":p" /></p></blockquote><p></p>
[QUOTE="Umbran, post: 7915238, member: 177"] Sure. For one of the simplest things around.. there was adventure! Well... there was cleanup. I you made a mess, there was adventure, right? So, congee is rice porridge. If you take one cup of long grain rice, and two cups of water, and let it simmer and steam, in 15 to 20 minutes the water will be absorbed and you'll have... rice. To get congee, you do the following: Take 3/4 cup long grain white rice, rinse it until water runs clear. Put it in a dutch oven with 1 cup of chicken stock, and 9 cups of water. Add 3/4 teaspoon of salt. Bring to a boil. Then, reduce to a lively simmer. Let it simmer for 45 to 50 minutes. The liquid should reduce by about half. The rice will nearly disintegrate, and you'll have a thick porridge. You top this with... just about anything. Soy sauce. Rice wine or black Chinese vinegar. Fried shallots. Chopped dry-roasted peanuts, Soft-boiled or poached egg. Scallions. Maybe some stir fried ground pork, or shredded chicken, or.. whatever. Now, here's the very important bits the recipe didn't tell me... As this stuff cooks, the liquid gets extremely rich and starchy, and holds bubbles well. And, as it cooks down, the amount of heat needed to keep it at a simmer [I]decreases[/I]. If you forget these things, the pot will boil over... quietly. And then you'll turn down the heat when you discover this. And then it'll boil over again... also quietly... If you are not in the kitchen for those 45 minutes... say you are trying to get caught up on [I]Star Trek: Picard[/I] in the living room... the concavities in your stovetop that hold your burners will get filled up with thick, almost gelled starchy water. The nice thing is, mess or not, the result still turns out okay, and your wife/spouse (who, due to migraine, is not on very good terms with food, and needs something super-gentle to eat) will still be pleased with you. If you clean it up yourself, that is. :p [/QUOTE]
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