congee is a rice porridge commonly eaten for breakfast in asia, but i love it any time of the day for its comforting qualities. it is basically rice cooked in lots of water until the rice is soft; the amount of water used depends upon one's preferences and the region where one comes from. while i'm not cantonese, this is a cantonese version.
2 cloves garlic
a small knob of peeled ginger
a generous slurp of sesame oil
a generous slurp of rice bran oil
100 grams jasmine rice, rinsed
1 teaspoon salt
a splash or chinese rice wine
1750 grams water
place the ginger and garlic into the thermomix bowl and chop for 3 seconds on speed 7.
add the sesame and ricebran oil to the thermomix bowl and saute the ginger and garlic for 3 minutes at 100 degrees on speed 2.
add the rice, salt and rice wine and saute for 3 minutes at 100 degrees on reverse speed 2.
add the water. bring to the boil at 100 degrees, reverse speed 2, and reduce the temperature to 90 degrees. cook for 25 minutes. raise the temperature to 100 degrees and allow to come to the boil. add your choice of meat and vegetables and allow to cook for a few moments before serving.
my favourite addition is chicken...i also like preserved bean curd with it...sigh...
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Thursday, January 6, 2011
Tuesday, May 18, 2010
one pot rice cooker meal
tonight, when miss c called, i suggested another easy meal option. this is something easy to make if you have a rice cooker.
measure the rice and water into the rice pot as usual. season some chicken or pork (or your preferred meat...or no meat at all) with salt and pepper (and whatever other seasonings you fancy - herbs...or you can use asian seasonings - sesame oil, xiao xing wine, ginger...) and place this on top of the rice. top this with some vegetables (broccoli, mushrooms, carrots, peas, asian greens) and set the rice cooker to cook the rice.
there you go - an easy pot pot rice cooker meal. if you have leftovers, make a soup with the leftovers by adding some stock or water to the pot the next day. the rice will thicken the liquid, and if you want the soup to be more substantial, add an egg (or some eggs) to poach in the soup.
measure the rice and water into the rice pot as usual. season some chicken or pork (or your preferred meat...or no meat at all) with salt and pepper (and whatever other seasonings you fancy - herbs...or you can use asian seasonings - sesame oil, xiao xing wine, ginger...) and place this on top of the rice. top this with some vegetables (broccoli, mushrooms, carrots, peas, asian greens) and set the rice cooker to cook the rice.
there you go - an easy pot pot rice cooker meal. if you have leftovers, make a soup with the leftovers by adding some stock or water to the pot the next day. the rice will thicken the liquid, and if you want the soup to be more substantial, add an egg (or some eggs) to poach in the soup.
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