Congee

Hsiao-Ching Chou
Hsiao-Ching Chou
July 15, 2020
Congee is a Chinese rice porridge that is served with pickles, preserved eggs, and other condiments. The rice usually simmers on the stove or in a rice cooker. With the Anova Precision Oven, you can achieve the right glutinous consistency of congee without having to worry about scorching or having to monitor the water level.
Serves
2
Prep Time
00:10
Cook Time
01:00
Congee
0
Ingredients
½ cup
Medium- or short-grain rice (e.g. Kokuho Rose)
4 cups
Water
¼ tsp
Kosher salt
½ tsp
Grated fresh ginger
1
Stalk green onion, finely chopped
Steps

1. Preheat

Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear

2. Pulse rice

Add the rice to a small food processor or a blender. Pulse for a few seconds at a time to break up the rice grains. This will help with creating the glutinous consistency. (Alternatively, if you can find broken jasmine rice at an Asian market, you can skip this step.)
Pulse rice

3. Add water

Place the rice in a 2-quart baking dish. Add the water and salt.
Add water

4. Cook

Place the baking dish in the oven.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
01:00 Timer

5. Add aromatics

Before serving, stir in the grated ginger and chopped green onions.
Add aromatics

6. Serve

Since congee is unseasoned, you serve it with savory accompaniments, such as your choice of Chinese-style pickled cucumber or radish, wedges of century egg, pork floss, or other condiments.
Serve
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