🤤 How to Make the SILKIEST Congee Base!

Ingredients

• 1 cup Short-Grain Rice (rinsed until water runs clear)
• 8 cups Water (cold tap water)
• to taste Salt (sea salt)
• 1 tsp Chicken Bouillon Powder (optional, adds umami)
• ¼ tsp White Pepper (optional, for subtle heat)

Instructions

1. Rinse the Rice

   Place 1 cup of rice in a bowl and rinse under cold water, swirling with your hand. Drain and repeat 2‑3 times until the water runs clear.

   Time: PT5M

2. Boil Water

   In a large saucepan, bring 8 cups of water to a rolling boil over high heat.

   Time: PT5M

3. Add Rice and Return to Boil

   Add the rinsed rice to the boiling water, stir once to prevent clumping, and wait for the mixture to return to a boil.

   Time: PT3M

4. Simmer Partially Covered

   Reduce heat to medium, partially cover the pot (lid ajar) and let the porridge simmer for 25 minutes, stirring occasionally.

   Time: PT25M

5. Whisk for Silkiness

   Remove the pot from heat and whisk the porridge rapidly and continuously for 2‑3 minutes until it becomes glossy and smooth.

   Time: PT3M

6. Season and Serve

   Season the kanji with salt, chicken bouillon powder, and white pepper to taste. Stir well and ladle into bowls.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

33 g

Fat

0.3 g

Fiber

0.5 g