The biggest advantage is shorter cooking time. In the case of rice porridge, I think the easiest way to cook it is to use a pressure cooker. The traditional method, however, isn’t necessarily the easiest one. I’ve seen people toasting rice with oil before cooking to give the congee a slightly nutty flavor (spoiler: this is not the only way to get the nutty flavor, keep reading to know more). You can soak rice in water before cooking to reduce cooking time. The traditional method is on the stovetop: combining all ingredients in a pot and simmering until rice turns into porridge. Different methods of cooking rice porridge Also, salt, fish sauce and plenty of black pepper cannot be missed. In addition, it is a common practice to add ginger, shallot and/or garlic when we cook congee. We will visit each component in more details later in the post. Herbs: the aroma from herbs helps balancing the richness of rice porridge.Additional toppings: they bring interesting textures and flavors to the dish. It can be a means to create broth while making congee or can be added later. Protein: protein adds flavor to rice porridge.Liquid: it can be plain water or broth.The main components of a Vietnamese congee dish are: It’s definitely simple, but you will be surprised that you can prepare it in so many ways. You just throw ingredients into a pot and cook until the rice softens and creates thick and creamy porridge. Making congee is quite simple and straightforward. I remember my watering-mouth just wanted to dig right in the bowl of hearty and creamy congee while my head was screaming: eat slowly or you will burn your mouth! Other popular types of congee in Vietnam are chicken congee, ground pork congee, eel congee, fish congee and lobster congee. When I was a kid, I loved eating either pork rib congee ( chao suon) or clam congee ( chao trai) as an afternoon snack. When you change the protein or the cooking liquid, you basically make a new rice porridge dish. There are quite many types of rice porridge in Vietnam. Lastly, rice porridge is a hot dish, so it helps to warm up the body and improve blood circulation. Besides, we eat congee with a lot of herbs which have soothing and healing properties. We consider congee as a light dish which is easier to digest than solid food. One of the most common uses of congee is serving it to sick people because of several reasons. Vietnamese people can eat it for breakfast, lunch, dinner or as a mid-day snack. Its Vietnamese name is “ cháo.” The silky and creamy rice porridge is prepared by cooking rice in a large amount of water until the rice soaks up the liquid and softens significantly. Rice porridge (congee) is a comfort food in Vietnam as well as other Asian countries.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |