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Export 3 ingredients for grocery delivery
Step 1
Gather the ingredients. The Spruce Rinse and wash the rice and soak it in water for 30 minutes; then drain the water. The Spruce In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil. The Spruce When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice). The Spruce Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours. The Spruce Add the salt, taste, and add any seasonings or toppings as desired. The Spruce
Step 2
Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water. The Spruce Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture. The Spruce In a large pot or Dutch oven, boil the water and add the rice. The Spruce Turn the heat down to medium and keep stirring the rice for 5 minutes. The Spruce Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
Step 3
Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water. The Spruce Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee. The Spruce Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water. The Spruce Bring it to a boil again, lower the heat to medium, and cook for 15 minutes. The Spruce Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
Step 4
U.S. Department of Agriculture. Agricultural Research Service. FoodData Central, "Congee." 1 April 2020.Viljoen, Estelle et al. “A systematic review and meta-analysis of the effect and safety of ginger in the treatment of pregnancy-associated nausea and vomiting.” Nutrition Journal vol. 13, no. 1, 19 March 2014, p. 20. doi:10.1186/1475-2891-13-20