All posts tagged: rice porridge

The best weekday breakfast for a cold Autumn morning

This is the congee I’ve been eating this week. I treated myself to a 50mm f1.8 lens for my Nikon D3000 this week and this is the first food photo I’ve taken with it. This lens has no auto focus when screwed to my camera so I’m hoping that this lens will force me to get better with the camera’s manual settings. I usually just put rice straight into water to boil for congee, but I read that soaking the rice prior to boiling  makes for creamier congee. It’s true! This week I’ve been eating congee with seasoned pork mince and ginger for breakfast. Garnished with fresh spring onion slices from the garden, soy sauce and sesame oil. Pork and Ginger Congee (Makes 3-4 servings) Ingredients 1 cup long grain rice (a rice cup is 180ml) Water 200gm lean pork mince 2 slices of ginger for each serve (cut into matchsticks) 1 stem of spring onion (chopped) Splash of soy sauce Drizzle of sesame seed oil Preparation Soak the rice for a hour or two …

Congee. Jook. Rice Soup. Rice Porridge.

I love congee! I love Jook! Chinese congee is usually very mild. Bland even. Even the chicken and scallop version I had for breakfast not long ago in Hong Kong could have done with a little more seasoning. So it was a delight for me to try versions of this dish that other asian countries had to offer. Congee is not something that is found easily in Auckland city. Kiwis don’t really dig it and it’s considered poor people food by those who love it. Not something you would order when you eat out. What’s the difference? The easiest way to differentiate between rice soup and rice porridge is that rice soup is cooked rice in a flavoured broth. In rice soup, the rice and the soup are separate layers. You can have a spoonful of soup and then a spoonful of rice if you please or you can have both at once. Much like noodle soup. Rice porridge has the consistency of porridge because the rice granules are cooked until they break and thicken the soup. …