Tuesday, March 08, 2016

Glutinous or Sweet Rice

Using Eileen Lo-Fen's recipe for congee of 1 cup of long grain rice and 1 cup of glutinous rice, along with 8 1/2 cups of water (or stock), I made congee for the first time. Rinse the rice twice before cooking. Bring to a simmer for 50 minutes, slightly covered. This give a very think gruel. My Chinese friend says the ratio is 10 water to 1 rice. That's probably a better ratio than Eileen's, if you want a soup. If you want a gruel, 8 to 1.

When I first heard of this, I was not tempted to try it. I found myself thinking rice-water. Not appetizing. But on trying it, I find it tasty and delicious.

Here is the image of the glutinous rice package. I'm amazed that the rice comes vacuum sealed in a nitrogen flushed package.