Kanya's rice congee :). Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word கஞ்சி(Kañci; kanji). Congee is Chinese rice porridge, which can be served plain, sweet, or savory.

Congee is rice slow-cooked with lots of water until it breaks down. It might sound like risotto, but it's more like very thick rice soup. The first I'd heard of this centuries-old dish was a few years ago when I had lunch with my cousin at an upscale Asian eatery in San. You can cook Kanya's rice congee :) using 4 ingredients and 1 steps. Here is how you cook that.

Ingredients of Kanya's rice congee :)

Prepare 1 liter of water.
You need 1/2 tsp of salt.
You need 1 of as need sunflower seeds,black sesame,carrot cubed ,or omit it for plain congee.
You need 1/2 cup of rice ,can be mix white and brown rice.

This basic congee recipe is a great starter for making the classic Chinese rice porridge. It gets umami flavor from dried shrimp, dried Congee is the ultimate comfort food in Asian cuisine. The word congee derives from Tamil, and different Asian cultures have their own. System of Rice Intensification (SRI): Growing More Rice While Saving on Water.

Kanya's rice congee :) instructions

On rice cooker add everything in,cook it by half open lid..or on stove top simmer on low heat ,both take time about 1 hour ,until rice thick and soft ,stir on occasion ,to protect from bottom burn ..serve hot plain with dash of peppers..or with side spicy dish ,stir fried vegetables ..or add some of your favorite meat..i will write in next recipes :).

To give congee more flavor and richness, you can simmer the rice in chicken stock, or even throw a few chicken pieces or leftover bones into the pot to simmer along with the rice. You can pull the cooked meat off the bones at the end and stir them into the porridge. Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to.