Congee (rice porridge) is my go-to food when I’m ill. But because I’m feeling ill, I didn’t want to make congee the traditional way, cooking it on the stove and stirring it by hand for hours. I wanted to make congee in a rice cooker.
All the recipes I found online used the wrong proportion of rice to water. Typically, congee is made with 1 part rice to ten parts water. But the rice-cooker congee recipes I saw gave proportions more like 1 to 4 or 1 to 5. That doesn’t really make congee, it just makes sloppy rice.
So here’s what I did:
For a one-quart rice cooker, start with half a cup of rice.
Wash the rice to remove as much rice starch as possible. Pour some water in, and use your fingers to massage the rice until the water turns cloudy. Dump out the cloudy water. Repeat until the water runs clear, about 6-9 changes of water. (If you don’t wash the rice, you’ll wind up with a glutinous mass, which is not congee.)
After the rice is washed, add a cup and a half of water. (I know this is only a 1 to 3 proportion, but wait!) Turn the rice cooker on.
When the rice cooker shuts off, leave it on the “warming” setting. Boil a cup and a half of water, and add it to the rice cooker. Stir well. You’re now at a 1 to 6 proportion.
After an hour on the “warming” setting, the rice should absorb a lot more water, and the mix will now be fairly stiff. Boil another cup of water, and add it to the rice cooker. Stir well. That’s a 1 to 8 ratio, which seems to be about right for my rice cooker. Yours may vary, and you can add a little more water if you prefer a thinner consistency. Be careful, though. When I make congee in a rice cooker, it seems to require less water.