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	The Benefits of Congee (Site not responding. Last check: 2007-11-01)
		Congee tonifies the qi (pronounced "chee" and without a better discription it is the "life force" or "life energy") and the blood (blood is thought of a bit differently and may be considered as solidified qi or the transport vessel of qi).
		Congee harmonizes digestion, and also acts as a "cooling" agent when there is heat and inflammation in the body.
		Although rice is the most common grain for congee, a variety of additional vegetables, grains, and herbs can be added to enhance the therapeutic properties.
	www.abodehealth.com /benefits_of_congee.htm (219 words)

	Asian Recipes Online - Kitchen Review - The Role and type of rice found in the Asian kitchen
		Rice is the staple grain of the whole of Asia, which is well over half of the population of the world.
		Basmati rice is a slender long grain rice that is grown in Northern India, in the Punjab, in parts of Pakistan and in the foothills of the Himalayas.
		The most common way of serving rice throughout Asia is simple boiled or steamed; fried rice do not normally form part of an everyday meal, but rather served as a snack on its own or reserved for occasions such as a banquet.
	www.asianrecipesonline.com /review/rice.php (1131 words)

	Rice congee biography .ms (Site not responding. Last check: 2007-11-01)
		Rice congee is a type of Chinese rice porridge known as zhou (粥 or "juk" in Cantonese and other Chinese dialects).
		Congee is often accompanied by fried bread sticks known as you tiao.
		Congee can be left with the excess water or can be drained so that the congee has a texture that is like the western type of Porridge.
	www.biography.ms /Rice_congee.html (215 words)

	Roadfood.com Forums - Chinese Rice Congee
		Wash the rice put double the amount of water you would put when you cook it using the Asian rule-of-thumb method which is usually explained as filling the water over the rice until it covers your knuckles when you press the rice down with your palm.
		In the case of cooking congee you want the rice to fill roughly 1/3 of the total contents (rice and water) in the pot and the water to be two thirds of the contents.
		Also, when the congee is first ready, I sometimes crack an egg on the top, put the lid back on for a few minutes and let the egg sort of poach until the white is firm, but the yolk's still runny.
	www.roadfood.com /Forums/topic.asp?TOPIC_ID=2287 (2420 words)

	Restore your health with congee and other healing grains.
		Traditionally known as hsi-fan or rice water, congee is eaten throughout China as a breakfast food.
		This simple rice soup is easily digested and assimilated, tonifies the blood and the qi energy, harmonizes the digestion, and is demulcent, cooling, and nourishing.
		Since the rice itself strengthens the spleen-pancreas digestive center, other foods added to a rice congee become more completely assimilated, and their properties are therefore enhanced.
	www.taoherbfarm.com /herbs/resources/congee.htm (2163 words)

	Rice Congee or "Jook": A Y2K Survival Recipe
		Rice Congee or "Jook" is one of the basic foods for the Chinese common man. As such it is an invaluable resource for basic survival.
		Congee or Jook is rice porridge, spiced up with a bit of meat, sugar or honey, or whatever else you might have.
		Plain rice congee is not a fully balanced diet, but you can live a long time on it without harm.
	www.premiersystems.com /recipes/y2k-recipes/rice-congee.html (283 words)

	Recipes
		A cooling congee can be made with pot barley or mittet, a less cooling variety with brown rice and more or less neutral congee with oat groats.
		Fish congee with pot barley or millet is good for gall bladder inflammation, cystitis, stomach ulcers, and prostatitis due to too much heat in the stomach.
		The steam cooks the rice and the chicken, and the claypot and fire enhance the aroma and taste of the dish.
	www.angelfire.com /bc3/sunflower_heng/recipes.html (1941 words)

	Rice congee - Wikipedia, the free encyclopedia
		While Chinese, Korean, and Vietnamese congee are sometimes made with broth, the Japanese congee is usually made with water and seasoned with salt, and is a traditional "sick-food" in Japan.
		To make Chinese congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly viscous white porridge.
		Very similar to Cantonese style congee, lúgao is typically of a thicker consistency, retaining the shape of the rice while achieving the same type of texture.
	en.wikipedia.org /wiki/Rice_congee (1072 words)

	Congee (Rice Porridge) for Breakfast
		The rice can be cooked either by boiling directly in the pork broth; or separately, as the recipe instructs, adding the broth to it just before serving.
		Frequently, leftover rice is used to make congee, but the resulting soup will not be as tasty, because the starch in previously cooked rice has hardened and will not flavor the soup as well.
		In the recipe, the separately cooked rice is boiled with sufficient water to break down the starch in the grains, so that when added to the hot broth, the flavor of the rice melts into it, the soft-textured grains blending in with the soup.
	www.thaifoodandtravel.com /features/congee.html (924 words)

	Dogen_Oryoki_Fushukuhanpo_2
		The amount of rice or congee to be served is determined by the person receiving the food.
		When the congee in the Buddha bowl is almost gone, place the second bowl down on the lacquered mat leaving about a spoonful of congee in it.
		Rice shouldn't be made into a large ball of stuff to put in the mouth all at once.
	www.wwzc.org /translations/Dogen_Oryoki_Fushukuhanpo_2.htm (6241 words)

	Asia Food Features
		For Indian, Sri Lankan and Malaysian meals rice is usually cooked with salt added and, because the desired result is fluffy, separate grains, long grain rice is preferred.
		The Thais mostly eat jasmine rice, except in the north and north-east of the country where sticky (glutinous) rice is favoured.
		In India and Sri Lanka forgetting to add salt to the rice would be an unpardonable oversight for which the cook would surely be rebuked, but in Indonesia, Malaysia, Thailand, Burma, China, Japan and Korea salt is considered to mask the flavour of a good rice.
	www.asiafood.org /Rice_asiacountries.cfm (455 words)

	Knife-wielding Feminists
		The soupy rice mixture is made either plain and served with a variety of salty, pickled and stir-fried dishes; or chicken, pork, fish or shrimp can be cooked in with the soup and flavored with garlic, ginger, scallions and cilantro.
		To make congee, rice is boiled in lots of water or broth until the grains have grown many times their size and are still swimming in excess fluid.
		Bring chicken stock to a boil, add the rice, garlic, and ginger and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
	feministfoodies.blogspot.com /2005/03/rice-congee-for-frog.html (388 words)

	The Many Kinds of Congee
		One says soak the rice for a few hours, another says to drop the rice into boiling water, yet another prefers to put rice and cold water into the pan and bring to the boil, then keep at a quick simmer for 45 minutes to 1 hour.
		Served at the breakfast buffet in international hotels in Asia, congee is kept piping hot in cauldron and surrounded by many accompaniments.
		Among the taste side dishes offered with the congee will be such pungent items as salted radish, sliced green onions, fried shallots, fried garlic and chili, crispy fried salted fish, fermented fl beans, chicken cooked in soy sauce, fried peanuts, soy sauce and oriental sesame oil.
	www.asianonlinerecipes.com /food_articles/the-many-kinds-congee.php (294 words)

	More Recipes Like Vietnamese Chicken and Long-Grain Rice Congee - All Recipes
		“Congee is a hearty porridge made with rice and broth - a much overlooked soup, and a comfort food of a lot of Asian people.
		Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup.
		In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.
	allrecipes.com /recipe/vietnamese-chicken-and-long-grain-rice-congee/MoreRecipesLikeThis.aspx (416 words)

	Comforting Congee: Cooking Congee: Asia's comfort food
		I see congee, rice boiled into a soup, as the "tabula rasa" (blank slate) of Asian food, the equivalent of the potato.
		Congee is simple - boil the rice with lots and lots of water until it's runny.
		On the medicinal front, congee with ginger is thought to settle the stomach and help with diarrhea and indigestion while congee with spinach is considered to be a sedative.
	asiancuisine.suite101.com /article.cfm/cooking_congee (719 words)

	Morning comfort / From Irish oatmeal to Chinese congee to Mexican champurrado, every cuisine offers steaming bowls of ...
		Rice, the primary grain in Asia, is the basis of several forms of porridge.
		From plain, leftover rice cooked in water to form a thin gruel, to raw grains simmered to a thick concoction that will hold a spoon upright, rice congee can be eaten plain, with small side dishes and leftovers or with adornments.
		Chinese congee, called jook in Cantonese or xifan in Mandarin, is often part of a dim sum lunch.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2005/01/05/FDGCPAJ6AM1.DTL (2288 words)

	Web Directory » Web Directory » Home » Cooking » Soups and Stews » Congee
		Chicken Rice Congee - Versatile dish can be made for any meal and with leftover meat, beans, or vegetables.
		Congee (Rice Porridge) for Breakfast - Commentary on this food from the Orient and recipe for kao dtom moo.
		Knowing Food - Chinese Rice Porridge - Also known as bai-zhou, it is a multi-purpose dish used as a baby food and for those recovering from illness.
	www.dcpages.com /DC_ODP/?c=Home/Cooking/Soups_and_Stews/Congee (379 words)

	Power Breakfasts - Rice Congee (Site not responding. Last check: 2007-11-01)
		Chinese rice porridge, also known as jook, is designed to provide a soothing start to your morning.
		It is served by itself or with a choice of flavorful mix-ins like carrot, green onion, shiitake mushrooms, unsalted peanuts, or fresh green soybeans.
		Reduce heat to medium-low and simmer, uncovered, until rice is very soft and falling apart, about 40 minutes.
	www.jeanpatterson.com /ricecongee.htm (143 words)

	Boiled happiness (via CobWeb/3.1 planetlab2.cs.unc.edu) (Site not responding. Last check: 2007-11-01)
		Now, instead of just filling you up, there are also congees made with ingredients that are good for what ails you, such as yam, chestnuts, sesame, almond, medlar, or anything else that is good for the body.
		However, congee sold at special congee restaurants tastes much better and better for the body because it's cooked in big pot over a strong fire and seasoned with more special ingredients.
		The best congee at Hongzhuangyuan is Zhuanyuan (the title granted to the scholar who won first place in the annual examination in ancient China) congee made out of rice seasoned with peanuts and melon seeds.
	chinadaily.com.cn.cob-web.org:8888 /citylife/2006-10/20/content_713386.htm (421 words)

	The call of the wild: flavorful wild rice is perfect for the holiday table—or weeknight meals - Holiday ...
		Growing up in Minnesota, I ate a lot of wild rice: as the backbone of nutty autumn side dishes; stuffed in poultry during the holidays; in rich soups and casseroles in the winter; or tossed with peas in spring or summer.
		Equally at home in a Thanksgiving feast or a weeknight dinner, and wonderful in both a tangy salad with cranberries and a homey Chinese-style congee, wild rice is as versatile as it is delicious.
		Cook (without stirring) until the white rice has disintegrated into a thick, oatmeal-like porridge and the wild rice has split open and is very tender, about 45 minutes.
	www.findarticles.com /p/articles/mi_m1216/is_5_211/ai_110964411 (833 words)

	Hormel Foods - Glossary - Porridge Rice
		In Asia Porridge Rice is used to make a food dish referred to as Rice Congee, a rice porridge made with cooked rice that gelatinizes as it cooks in hot water.
		When the rice for the Congee is allowed to enlarge in size, the food dish becomes somewhat mushy and very moist.
		However, Congee may also be made by reducing the amount of liquid in the rice, resulting in a grain that becomes less mushy and creamier in texture.
	www.hormel.com /kitchen/glossary.asp?id=38283 (323 words)

	Easy Rice Congee Recipe \| Recipezaar
		NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.
		Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
		I've never had congee before, but I saw some show on PBS talking about it, so my interest was piqued and I was delighted to find your recipe for easy rice congee!
	www.recipezaar.com /76014 (690 words)

	Chinese Congee
		Leftover turkey after a Thanksgiving meal is another great addition, and a turkey carcass can provide a nice broth instead of chicken soup.
		Rice is not only one of the world's great staple foods, but has also provided the Chinese with a superior form of straw that was used overhead for thatch and underfoot for sandals.
		Rice is considered a symbol of life and fertility and the habit of throwing rice at a bride and groom comes from the East.
	www.inmamaskitchen.com /RECIPES/RECIPES/Soups/Congee.html (162 words)

	Vietnamese Chicken and Long-Grain Rice Congee - Allrecipes
		"Congee is a much overlooked soup and a comfort food of a lot of Asian peoples.
		The congee is done, but can be left to cook an additional 45 minutes for better consistency.
		I tried again the next day using a different method; 1/2 cup of rice with 7 cups of water cooked on high in a crock pot for 3 hours.
	allrecipes.com /recipe/vietnamese-chicken-and-long-grain-rice-congee/detail.aspx (519 words)

	Hainanese Chicken Rice: Hainanese Chicken Rice: a savoury meal that uses a whole chicken, its broth and rice.
		Hainanese Chicken Rice: Hainanese Chicken Rice: a savoury meal that uses a whole chicken, its broth and rice.
		I've compared congee, soupy rice, to chicken noodle soup and now, I introduce you to a dish that is combination of the two.
		This dish is often served with dipping sauces of chili sauce and grated ginger or a paste of chili's with pounded garlic, salt, lime juice and a little chicken stock.
	asiancuisine.suite101.com /article.cfm/hainanese_chicken_rice (374 words)

	What to do with left-over rice????? - ChefTalk Cooking Forums (Site not responding. Last check: 2007-11-01)
		I used to use leftover rice for breakfast in a very simple way: I put a very light coat of oil in a non-stick pan, patted the rice into a cake in the heated pan, and toasted it on both sides.
		The rice was usually leftover from Chinese take-out.
		toss the rice with some blanched broccoli,any cheese you desire(i like dill havarti and cheddar) a little sliced green onion, some pecans and a touch of cream,,,, bake in a dish and you have a quick rice cassarole.
	www.cheftalk.com /forums/showthread.php?t=10818 (921 words)

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