[KaMun]

Here is the secret to smooth congee, like those served in your favorite Cantonese congee houses:

1. wash rice and drain
2. add 1 tsp salt and 1 tsp oil to the rice
3. allow mixture to marinate at least 30 min to overnight
4. rinse mixture again before cooking (unless you love lots of salt & oil)
5. add enough water to rinsed rice, bring to boil, then simmer for anywhere from 1-3 hours according to your time availability. A longer simmer is usually better for congee.

ENJOY! No need to blend it, add starch or anything. This should result in a plain, smooth and creamy congee.

Ka Mun, PTT Buddhist Temple
Vancouver, BC Canada

[shroomgirl]

what kind of rice....jasmine, long grain, basmati, etc.....

I like dried onions, scallions, sesame oil......and loads of crullers.

[saphy]

My mother used a ricecooker but each ricecooker is different with regards to how much water you use so can be experimental at first. YOu do have to use a fair number of cups of water though for that smooth consistency, and it doesn't take a long time to make with a ricecooker quite simply it cooks under pressure. I don't remember my mum ever using starch in congee, but if you want to use some, just use corn starch because that is what is always used in chinese restaurants