rice soup | Bunny Eats Design

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. …

B for Breakfast, C for Congee

Published by Bunny Eats Design

Congee is rice porridge and often served for breakfast. It’s also served to babies and sick people as it is easy to digest and is often served with extras. When I was a newborn, I was feed congee with fish. Some people enjoy it plain, but I prefer some “toppings”. My breakfast congee. Rice, pork mince, spring onion and ginger. Boil half a cup of long grain rice in about 3 inches of water. Cook for 1-2 hours until the grains of rice have broken down and there is no longer rice and water but rice bound in a thick liquid. Add a handful of minced pork or chopped chicken and cook for another 15 minutes. Add a splash of soy sauce, salt, ginger and spring onions. Serve or cool and refridgerate. Can be microwaved or reheated on the stovetop each morning for breakfast.