Recipes

Traditionally known as hsi-fan or “rice water,” congee is eaten throughout China and makes an excellent main or side dish. It is a thin porridge consisting of rice simmered in water or stock until the rice is well broken. This is an easily adaptable recipe so once you get the hang of it, you can add other ingredients and experiment. Although rice is the most common grain used for congee, other grains such as millet, and spelt are sometimes used.

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