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Method:
Place both rice in a large pot, with
water to cover. Wash the rice by rubbing between your palms.
Drain. Repeat twice more. Return the washed rice to the
pot, add the 4½ cups of water and the stock, and bring to a boil
over high heat. Reduce the heat to medium-low, cover the pot,
leaving the lid cracked, and cook for 1 hour, stirring occasionally to
prevent the rice from sticking to the pot bottom. A nonstick pot
is preferred. Cook until the rice thickens almost to a porridge
consistency. Heat a tureen by pouring boiling water into it.
When the congee is done, turn off the heat, pour the congee into the
heated tureen, and serve. For a vegetarian congee, substitute
Vegetable Stock for the chicken stock.
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