Rice Congee (Bubur Nasi)
Rice Congee (Bubur Nasi)

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, rice congee (bubur nasi). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rice Congee (Bubur Nasi) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Rice Congee (Bubur Nasi) is something that I have loved my entire life. They’re fine and they look wonderful.

Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. When eaten as plain rice congee.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook rice congee (bubur nasi) using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Rice Congee (Bubur Nasi):
  1. Get 1 cup White Rice (rinsed or soaked)
  2. Take 4-6 cups Water/Stock
  3. Take 250 g Minced Chicken (ground meat is better)
  4. Take 30 g Spring Onions (white part minced)
  5. Get 30 g Spring Onions (green part finely chopped)
  6. Make ready 20 g Ginger (minced)
  7. Make ready 20 g Ginger (slice thinly)
  8. Prepare 20 g Garlic (minced)
  9. Prepare 1 tsp White Powder
  10. Take 1/2 tsp Salt
  11. Get Condiments;
  12. Get as needed Sesame Oil
  13. Prepare as needed Light Soy Sauce
  14. Make ready as needed Fried Shallots

Here are three ways to cook this classic dish. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. This basic congee recipe is a great starter for making the classic Chinese rice porridge. Congee is the ultimate comfort food in Asian cuisine.

Steps to make Rice Congee (Bubur Nasi):
  1. MARINATE; Mix the mince chicken with salt, ginger, white pepper.
  2. RICE; In a medium size pot, add the Rice, Sliced Ginger, Garlic, Spring Onion (white part) and 4 cups of Stock/Water. Cook it on a medium to low heat. Bring it to a simmer or a gentle bowl. Stir the pot gently every now and again.
  3. CHICKEN; Spoon in the minced meat into the pot.
  4. WAIT & STIR; now all you need to do is wait and stir. What you are watching out for is for the rice to break down completely; losing it's shape. Basically, the moment when the rice grain don't look like rice grain. This will take awhile. You might want to ready 2 cups of Water/Stock because there'll be loss of liquid due to evaporation. If it is drying up before the rice grain breaks down, just add water/stock.
  5. SERVE; when it is ready, serve it in a bowl and top it with Fried Shallots, Spring Onions (green parts), Sesame Oil and Light Soy Sauce.

The word congee derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge. Rice Congee (Bubur Nasi) Recipe by Ikhwan Arif. Great recipe for Rice Congee (Bubur Nasi). I came down with the cold, and during these times you really want to rest and eat healthy. Congee is rice slow-cooked with lots of water until it breaks down.

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