Anyone here make congee?

[Canice]

DBF has made several requests for this, so I want to start collecting recipes and getting suggestions/helpful hints. He's going to be in NY for the first half of next week, and I thought I might have a nice pot of it on when he gets home. Recipes/thoughts/rules of thumb?? TIA!

[SusanL]

to see if any appeal to you
http://community.cookinglight.com/showthread.php?s=&threadid=6720&highlight=congee
Let me know if you need more, I love that soup-actually the condiments that go with it!!!

[DmOrtega]

Here's a great and super easy Congee recipe that we made on Soup Night in October 2002.

Congee - I used the recipe from Seductions of Rice by Jeffery Alford & Naomi Duguid.

The soup is made by boiling 8 Cups of water. I used a combination of chicken broth and water. After it comes to a boil, add 1 1/2 Cups of long grain white rice and 1/2 tsp salt. Boil for 15-30 minutes. I boiled it for 30 minutes. I then thinned out with another 2 cups of water. The starch in the rice makes this a pretty thick soup.

We added shredded cooked chicken, green onion, cilantro, chopped unsalted roasted peanuts and sriracha chili sauce.

[Canice]

Huh, wonder why that thread didn't turn up in my search? Oh well, thanks, Susan.
I checked DBF's copy of Seductions of Rice (thought there'd be more about congee, but maybe I wasn't paying close enough attention) and saw that recipe - but now that you mention adding the chicken, green onion, etc. it sounds "more like"! I'm going to keep collecting ideas for the future (he looooves the stuff!).
Thanks for your help.

[Ms. Chevious]

There's a whole section on it in the Moosewood New Classics cookbook, but I haven't made any the recipes.