I love mixed plate Hawaii!
I made rice yesterday and used some to make congee this morning. Some Better Than Bullion, micro-planed ginger, water, rice simmered an hour until thickened. Added a beaten egg and leftover spam at the end. Garnished with scallions.
Will make again.
In Japanese it’s called okayu and with a little less water than other countries but that depends on the person.
My wife makes it for the kids for breakfast and they put in pork flakes.
It’s a good way of using leftover rice as well.
I was inspired by this thread to try making congee for dinner. I had some leftover rice to start with. Added water and chicken stock and some fish sauce. Later added in some chopped bok choy.
Meanwhile I cut up some smoked pork and smoked salmon, made some quick pickled vegetables, sauteed some mushrooms, made crispy shallots, cooked some minced garlic in sesame oil, and cooked some broccoli. I had 8 garnishes available. I wasn’t sure what the kids would like, or what would go best. I’d tasted while cooking and already knew I really liked it. My spouse liked it a lot too.
My kids have had my traditional rice porridge at Christmas, which is cooked with milk and served with cinnamon and sugar. They were sceptical of the congee (one said “Ew,” but tried it right away after I explained what it was). Both of them really liked it. I’m really glad they are adventurous eaters, and that we’ve added a new dish to our repetoire.
Everybody likes rice pudding. Typical ingredients: rice, milk, sugar, cardamom, almonds, raisins, saffron, etc.
Very inspiring!