Friday, December 17, 2010

Cooking Porridge with Japanese Short Grain Rice

I used Japanese short grain rice to cook into porridge..
in a chinese style...
To my surprise..the porridge was very thick and gluey~!
Like those store bought ones which had been slow cooked over the fire for numerous hours.

An amazing result!

The 2 other ingredients are chicken thigh stripes and century egg.
A simple meal which is filling.

Try using short grain to cook porridge one of these days...
I know you will love it!

How to cook this? 
1 cup rice : 3 cups water

1. Rinse rice with water and drain, repeat 2 more times.
2. Drain rice and pour into pot, followed by adding water.
3. Soak for about 45 minutes.
4. Cook over high heat to a boil and turn to low heat. Simmer until porridge becomes thick.
Alternatively, you can bring it to boil and put in your thermal cooker for at least 2 hours.
& Enjoy!


  1. Love congee and you even added 1000-year old egg...Hmmm...!!!

  2. Hey CG~~ HAHA!! 1000 years old!?!?! that's really old..