It creates a creamy and starchy texture that I love. My favorite rice to use for congee is short grain rice.
#Conji bowl how to#
How to make plain congee What type of rice to use And we usually add a few small dishes on the side, such as pickles or salted duck eggs, to add flavor to the congee. Unlike many Western-style congees I’ve seen after moving to the US, our daily congee does not use chicken or other types of broth, which is considered a luxury in China (most broths are homemade and not store-bought). The plain congee itself is very simple and humble, usually only containing rice and water. The congee is a convenient way to add a soup without too much effort or cost. The soup is especially important because we love to wash down the “dry” food with something runny. Because a full Chinese meal usually contains three dishes and one soup (三菜一汤) with a starchy staple (rice, noodle, bread etc).
I consider the function of congee to be half soup and half starchy staple. It is usually served as a side dish that compliments the other mains, such as stir fried veggies and braised meat. Growing up in Beijing, white plain congee appears on our dinner table just as often as steamed rice. Check out the recipe below for how to make congee on stovetop or in an Instant Pot, with various toppings that spice it up! An introduction to plain congee Not only is plain congee the ultimate comfort food, it’s also an important staple on the Chinese dinner table – just as popular as steamed rice.
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