Congee (UK: /ˈkɒndʒi/; or conjee) is a type of rice pudding or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially when one is ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is definitionally a thick porridge of rice largely disintegrated after prolonged cooking in water.
In ancient times, people named the thick congee "Chan", the watery one "Chi" or "Mi". The characteristics of congee are that it is easy to digest and very simple to cook. Congee is one of the traditional Chinese Dessert and has thousands of years of history in China. The Zhou Book says "Emperor Huang Di was first to cook congee with millet as the ingredient", that may be considered the earliest record of congee. The word congee comes from Tamil (kanji),[1][2] a prominent food of ancient Tamil people. The English form may have arrived in the language viaPortuguese. In other Asian cultures, it is also called hsan pyok (Burmese), kanji (Tamil/Tulu), kaṇhji (Malayalam),[3]pakhal bhat (Oriya), ganji (Kannada/Telugu),"bor bor" ([Khmer]), juk (Hakka, Cantonese, Korean), muay (Hokkien andTeochew), zhōu (Mandarin), cháo (Vietnamese), deythuk (Tibetan), chok (Thai), kayu (Japanese), lúgaw (Tagalog),Bubur or kanji (Indonesian and Malay) or jaou (Bengali) which is derived directly from the Chinese character (zhōu, which means gruel), canja (Portuguese). It is also called (xifan) in some Chinese provinces.
To prepare the dish, rice is boiled in a large amount of water and some ingredients until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The type of rice used can be either short or long grain, depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten.
In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals.[citation needed] It is often considered particularly suitable for the sick as a mild, easily digestible food
MINUTE RICE PUDDING(congee)
Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat. Serves 6 to 8
See Also
Easy Crullers
More Congee Recipes
Egg Foo Yung Cooking Tips and Recipes
INGREDIENTS
3/4 cup long grain rice
9 cups water
1 teaspoon salt
PREPARATION
In a large pot, bring the water and rice to a boil.
When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.
In ancient times, people named the thick congee "Chan", the watery one "Chi" or "Mi". The characteristics of congee are that it is easy to digest and very simple to cook. Congee is one of the traditional Chinese Dessert and has thousands of years of history in China. The Zhou Book says "Emperor Huang Di was first to cook congee with millet as the ingredient", that may be considered the earliest record of congee. The word congee comes from Tamil (kanji),[1][2] a prominent food of ancient Tamil people. The English form may have arrived in the language viaPortuguese. In other Asian cultures, it is also called hsan pyok (Burmese), kanji (Tamil/Tulu), kaṇhji (Malayalam),[3]pakhal bhat (Oriya), ganji (Kannada/Telugu),"bor bor" ([Khmer]), juk (Hakka, Cantonese, Korean), muay (Hokkien andTeochew), zhōu (Mandarin), cháo (Vietnamese), deythuk (Tibetan), chok (Thai), kayu (Japanese), lúgaw (Tagalog),Bubur or kanji (Indonesian and Malay) or jaou (Bengali) which is derived directly from the Chinese character (zhōu, which means gruel), canja (Portuguese). It is also called (xifan) in some Chinese provinces.
To prepare the dish, rice is boiled in a large amount of water and some ingredients until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The type of rice used can be either short or long grain, depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten.
In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals.[citation needed] It is often considered particularly suitable for the sick as a mild, easily digestible food
MINUTE RICE PUDDING(congee)
Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat. Serves 6 to 8
See Also
Easy Crullers
More Congee Recipes
Egg Foo Yung Cooking Tips and Recipes
INGREDIENTS
3/4 cup long grain rice
9 cups water
1 teaspoon salt
PREPARATION
In a large pot, bring the water and rice to a boil.
When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos.jpg)
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Minute Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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