Perhaps adding more water to the blending process would have done the job, but I can’t say for sure. I also cooked the congee for an hour but it did not attain the ideal consistency. I ended up with big lumps of rice, some of which could not be loosened during the cooking process. However, upon blending, the starch within the rice grains were released and acted as a glue to bind the grains together.
Since what we want is for the rice grains to disintegrate into smaller pieces as quickly as possible, I thought blending the rice grains with a little water before cooking would be a good idea. Silly me froze my rice grains in a bowl once and I had much difficulty dislodging the rice thereafter. I believe this method will help the congee cook faster, but if used as a stand-alone method, it will not give you that silky congee in 15 minutes.Īnother method I’ve tried is blending the rice grains before cooking. One thing to take note is that if you are trying this method, do freeze your rice grains in a ziploc bag and not a bowl. Even after 30-45 minutes, I could still see whole grains of rice. I myself have tried that method, but unfortunately it didn’t work for me. While the rice grains did seem to disintegrate a little faster while cooking, it definitely did not achieve the kind of silky consistency found in Crystal Jade’s congee within 15-20 minutes.
Conji rice how to#
If you do a Google search on how to make Cantonese-style congee in the shortest time possible, you’ll probably see that the most common recommendation is to freeze the rice grains prior to cooking. Perhaps the reason my family rarely made congee at home was because cooking congee is a very lengthy process since it takes hours for the rice grains to disintegrate. Growing up, I’ve eaten countless bowls of Teochew porridge at home, but hardly any Cantonese congee. To me, Teochew porridge needs to be eaten with side dishes to lend flavour to its mild taste, whereas Cantonese congee is good enough to be eaten plain. And with its velvety smooth consistency, there is no reason not to love congee! I far prefer it to its Teochew counterpart, in which the rice grains are still whole and intact, and the broth is somewhat bland. For something seemingly so plain, Cantonese congee has a really rich flavour to it.
Cantonese congee is undoubtedly my favourite type of porridge and my family would always order congee whenever we dine at Crystal Jade.
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