Congee (A universal base preparation)

  • Rice
  • Water
  • Oil

  1. Measure about 3 cups of white rice into saucepan, rinse twice with water.
  2. Add roughly 12 cups of water (so your water to rice ratio is about 4 to 1).
  3. Add 2-3 drops of oil.
  4. Put the saucepan on stove top, bring it to boil. You want to stir occasionally, and watch carefully.
  5. Turn to medium heat as soon as it starts to boil. Continue simmer for 15-20 minutes. Stir occasionally. The congee is ready when the rice turns into a porridge-like texture