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Add a photoI like my congee quite thick so the ratio of water to rice for me is only (!) 8:1, so about 2 litres of water for 200g rice. This makes about 4 bowls (though I ate this myself in the space of two days!)
It's best to leave the rice to soak overnight in the water so that you can cut down a bit on your cooking time the next day :-)
If you want it to be a bit thinner, just add an extra 500ml and see how you get on.
http://hungryjenny.blogspot.com/2010/12/doing-congee-dance-for-winter.html
Ingredientes
- 200g rice, uncooked, washed rice
- 2 litres water
- 200g white fish, chopped
- 2 small spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp grated ginger
- Handful of coriander, roughly torn
- Some salt and pepper
Direcciones
- Add the water to the rice in a large pan and leave to soak overnight.
- Gently bring the rice to the boil (using the same water that you've soaked it in).
- Turn down the rice, mix in the soy sauce, sesame oil and ginger, and leave to simmer for 1-1.5 hours until it thickens, strring occasionally. Season to taste.
- Meanwhile poach the fish in slightly salted water.
- In the last 10 minutes, mix in the fish and spring onion into the rice.
- Stir in some fresh coriander to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 263 | |
| Calories from Fat 39 | 15% |
| Total Fat 4.4g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 254mg | 11% |
| Potassium 235mg | 7% |
| Total Carbs 40.62g | 11% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.2g | 0% |
| Protein 13.42g | 21% |
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