Think of it this way: Newly harvested rice contains more moisture than rice that came out of the mill six months ago. The correct ratio of rice to cooking liquid will always vary depending on the rice or rice combination you’re using. One cup rice to ten cups liquid… etcetera. What is the ideal proportion of rice to liquid?Ī lot of websites state strict ratios. For richness, ditch the water and use broth - bone broth, fish broth or shrimp broth will all work. If congee is meant to be served like a soup, better make sure it is well seasoned. That way, if you pair it with intensely flavored meat, seafood or sauces, the texture of the congee becomes pronounced and it becomes complimentary to everything else it is served with. If congee is meant to be served like plain rice, it is best cooked with water and left unseasoned to keep its flavor neutral. Which is better for cooking congee: water or broth? After that, cook it as though it were white rice. Place the (rinsed and drained) brown rice in a bowl, added enough water to cover then let the grains soak (in the fridge) for several hours. Is the cooking method different? No, but there is an added step in the preparation. Other than that, congee cooked with brown rice is delicious. There is still that distinct texture that comes from the bran and the germ both of which have been removed from white rice. Congee cooked with brown rice is just like congee cooked with white rice except for one thing - the mouth feel is different. Some cooks like to use rice combinations. When cooking congee, use short or medium grain rice. Therefore, long grain rice like basmati is NOT ideal for cooking congee. As a general guide, know that the shorter the rice grain, the starchier it is. In other words, it is essential to use rice with high starch content. The purpose of overcooking the rice is to allow it to release starch which gets mixed with the cooking liquid to create a porridge. In essence, congee is rice overcooked in liquid. What rice variety is best for cooking congee? The variety of rice you use and the liquid in which it is cooked are crucial. And yet, it’s not as simple as it sounds. Congee has only two ingredients: rice and liquid To those people, I say: go around Asia, eat congee in every country (make sure to pay attention to regional variations) and then reassess your position. Meat, seafood, seasonings and garnish may be placed on top or served on the side.Īll that may sound strange to people who have only tried one kind of congee and who have right away decided that it is THE congee and no other variation is real congee. The rice grains may still be visible or not. Asian rice porridge, or congee, can be cooked with water or broth.
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