From: https://www.diseasewiki.com
What are the delicious rice congee recipes?
Congee is a kind of health-preserving food that people like very much. Eating more congee in life can promote the perfection of the gastrointestinal function and play a good role in maintaining gastrointestinal health. There are many specific types of congee, and rice congee is the most basic method. Let’s take a look at the various delicious rice congee recipes below. I hope everyone can learn about it.
Method 1
:
1. Take an appropriate amount of rice (the amount depends on the number of people), and rinse it with clean water 2-3 times.
2. Add an appropriate amount of water to the pot (one-third of the rice, and the water should not exceed two-thirds of the pot), heat it up, and then pour the rice into the pot and cover it. Do not add or reduce the amount of water during the process, adjust the heat evenly, and cook slowly and steadily.
3. After the water boils again, open a gap or open the lid all the way to prevent the rice from becoming too thin and sticking to the lid.
4. Pay attention to the change in the shape of the rice, and turn off the heat when the rice swells and becomes round, and the water and rice blend together to become thick;
5. Adding other items to the white rice porridge can indeed be very delicious, such as eight-treasure congee. I especially love it. In the eyes of Guangdong people, white rice porridge is just the base of congee, a semi-finished product, but we should not undervalue the good taste of white rice porridge.
Method 2:
1. Rinse the rice and soak it for more than an hour, and wash the carrots and cut them into small pieces. I use canned corn kernels; mushrooms and ham are also cut into small pieces.
2. Add some salad oil to the rice, and then add the mushroom particles, and start cooking.
3. After the pot boils, add carrots and corn kernels, stirring while boiling, and make sure to stir in one direction!
4. When it feels like it’s almost done (about 20 minutes), add diced ham.
5. After the pot boils again, sprinkle with chopped green onions, and it’s best to season with salt to taste.
Method 3
:
1. Put the rice into a small pot according to the number of people and the amount of rice. Add clear water, level the rice surface, and make sure the water level is about 3 cm above the rice surface;
2. Boil the water with high heat, and it can be covered, but it needs to be opened frequently, otherwise the boiling water will overflow (about 4 minutes, depending on the amount of water and rice);
3. After the water boils, turn to low heat, with the flame no more than 1 cm high. It can be covered or not. If covered, someone needs to be on guard, and it should be opened occasionally to prevent the congee from spilling out. Taste it to see if it’s cooked after about 10 minutes;
4. Turn off the heat after boiling.
