HOW TO MAKE BASIC PORRIDGE/CONGEE

As I was sick for a couple of weeks, I have been having comfort food cravings and porridge/congee came to my mind. I had some better than boullion broth and why not add it in for that extra burst of flavour. 

I also researched on on the rice to water ratio and was surprised how the amount of water can affect the texture of the porridge.

Rice to Liquid ratio:

1. For very thick porridge: Rice to liquid ratio is 1:7
2. For thick porridge: Rice to liquid ratio is 1:8
3. For medium-thick porridge: Rice to liquid ratio is 1:9
4. For medium-thin congee: Rice to liquid ratio is 1:10

PORRIDGE/CONGEE

Ingredients

• 1 Cup Rice
• 8 Cups Water

Cooking Directions

1. Bring the water and rice to a boil in a large pot.
2. Put all the ingredients in so it can get cooked together with the rice.
3. I put 1 tablespoon of Better than boullion vegetable/lobster broth for extra taste.
4. Stir it occasionally until the rice has the thick, creamy texture of porridge on medium-low to low heat. This can take up to 1 hour.