10:24 PM 3/2/98

Congee
Rice porriges, eaten from Japan to Persia as breakfasts, snacks, and lunches, are considered
warming and soothing, as well as a stabilizing influence on the stomach and digestive tract. The
English word congee is derived from the Indian kanji, meaning boilings, a Tamil word for the water
in which rice is boiled. In India today, kanji refers both to this "rice water" that is drained off when
rice is cooked like pasta and to the thick gruel made by boiling a little rice with a lot of water.
In India, the flavorings added to porridge range from salt, ghee, black pepper, and cumin to more
elaborate hot and salty pickles. In Gujarat, ghains is made by combining rice porridge with beaten
yogurt and a little fresh ginger. Another gruel from India includes both rice and split peas. It is called
khichri. It is always served with ghee, salt, and pepper, although other spices and vegetables may be
added to the basic dish. There are actually two types of khichri in India - the porridge or wet khichri
and a dry, puffy, grainy form known as khili hui khichri, or the "khichri that has bloomed". To eat
congee in the Indian style, salt it first. Then add lots of freshly ground pepper and ghee or butter If
you like, this ghee can be heated, whole cumin seeds popped in it, and then poured over the congee
and mixed in. Serve Indian style vegetables on the side. A word of caution: Rice gruels should be
made in heavy pots with an even distribution of heat. 


Plain Unseasoned Congee
1/2 cup long or sort grain rice If rice is American and "enriched" do not wash it. Otherwise, wash
and drain the rice.
Put rice and 5 3/4 cups water into a heavy, 3 1/2 to 4 quart pot and slowly bring to a boil. Stir now
and then as it comes to a boil. Lower heat to medium and cook rice for 10 minutes, stirring once or
twice. Cover, leaving lid slightly ajar, and cook onvery low heat for 1 1/4 hours.
Congee may be made ahead of time and reheated. It tends to get thick and gummy as it sits.
Thin it out with a little boiling water and then reheat, stirring frequently, over low heat. 


Ghains (Congee with Yogurt)
makes about 2 cups 

1 cup plain yogurt
2 tsp veg. oil or ghee
1/3 tsp whole cumin seeds
1/4 tsp salt, or to taste
1/16 tsp freshly ground pepper, or to taste
1/4 tsp finely grated fresh ginger
1/8 to 1/4 tsp finely minced fresh hot green chilies
1 cup plain unseasoned congee 

Put yogurt in a small bowl. Whisk until creamy and smooth. Heat oil in a small 1 1/2 qt. pot over
medium flame until hot, add cumin seeds and remove pot from the flame. Pour over yogurt and stir
in. Return yogurt and oil to the same pot, add salt, pepper, ginger, green chilies, and prepared
congee. Heat slowly over medium heat, stirring constantly in one direction. Do not let it boil. When
heated through, remove from heat.
Put in small bowls and serve hot for breakfast or as a light lunch. You may also serve this dish cold,
with some finely diced cucumber added just before serving. 

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Although this recipe calls for beef you can substitute any other meat or veg.

8oz rump steak coarsely chopped
8oz long grain rice
stock or water
piece of star anise
2 cloves garlic, mashed
1 inch piece of ginger sliced into 5-6 pieces
6 spring onions
8oz mange-tout
salt, pepper
sesame oil


Put the rice and four times it's volume of stock/water into a thick bottomed 
pan.  Add the star anise, garlic, ginger, salt, pepper and half the spring 
onions.  Bring to the boil then simmer, stirring occaisionally, until the 
rice turns into a thick glop - about 40 minutes. Add more water if needed.

Remove and discard the spring onion and add the beef. Cook for two minutes. 
Add the beans and cook for a further two minutes.

Chop the remaing spring onions and add, along with a dash of the sesame oil.

Goes very well with chinese chilli sauce and/or soy sauce.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Rice Porridge, or Congee

In many parts of Asia it is as natural to have a savory rice porridge for breakfast as it is for us here in
the states to have corn flakes! Infinitely more satisfying and really lovely on a cold crisp morning too.

     2 cups short grain white rice 
     1/2 cup toasted peanuts 
     2 cups water 
     4 cups chicken stock 
     8 oz shredded pork, or chicken 
     2 tsp. cornstarch 
     2 tsp. light soy sauce 
     1/2 tsp. sesame oil 


For the garnish 

     1/2 cup oil 
     6-8 cloves thinly sliced garlic 
     8 shallots 
     1-2 fresh chiles, sliced thin 
     fresh cilantro leaves 
     lite soy sauce 


Wash the rice thoroughly, then put into a deep saucepan with the water, chicken stock, and peanuts.

Bring to a boil, cover, and simmer gently for about 45 minutes. Add more water if necessary. The
consistency should be a thin porridge.
While the rice is cooking, prepare the garnish. 
Toss the pork, the cornstarch, the soy sauce, and the sesame oil together and set aside. 
Heat the oil and fry the sliced garlic until golden brown. Remove immediately and set aside. 
Fry the shallots in the same oil until golden brown, drain and set aside.
Stir fry the pork in the same oil over high heat until it changes color. Reduce the heat and fry for
about 2 minutes more. Add to the finished rice porridge. Cook for 10 minutes.
taste and add salt and pepper to taste. 
Serve with the garnishes in small bowls so each person can adjust to their own tastes. 
Some people also crack a whole egg into their bowl and stir into the porridge until cooked. 
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

