I've searched previous instances of congee showing up in comments on the Green, but very few actual recipes. None of the recipes I've found online even agree on the rice-to-water ratio or cooking time. Recipes from any nation, savory or sweet and any serving tips or suggestions most welcome!
posted by digitalprimate
on Nov 21, 2013 -
How do people in certain regions (e.g. Sichuan, Korea, Thailand) eat super-spicy foods at almost every meal and not be in constant discomfort? [more inside]
posted by rxrfrx
on Sep 5, 2006 -