My Goals and Discoveries
Creamy but fluid consistency
With the right ratio of liquid to rice—13 to 1—the congee is pourable but thick enough to suspend any toppings. Simmering the grains until they break down and release their starches makes the congee silky and viscous.
Clean, subtly savory flavor
Cutting the water with a small amount of chicken broth gives the porridge neutral flavor with a meaty backbone.
Efficient cooking method
Vigorously simmering the rice encourages the grains to break down in about 45 (versus 90) minutes. Rinsing the grains to remove excess starch and propping the lid open with a wooden spoon prevents the pot from boiling over.