Rice Congee

Name: Rice Congee
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice; 4 Cilan; Some Soybean oil

by Xiao Geng's mother

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was young, I still ate a lot of Cikan, and my mother liked to put a lot of Cikan every time I burned this. Maybe because I ate too much, I didn’t like to eat this at all at that time. When I eat this, I occasionally think of it as a bit greedy, just like this porridge with rice, it seems not as bitter as it used to be, and it's quite fragrant with the soybean oil squeezed by the country folks. "

Ingredients

150g Rice
4 Cilan
Some Soybean Oil

Rice Congee

1. Prepared ingredients.

2. Wash the rice, add an appropriate amount of water to boil,

3. Turn off the heat and simmer for a quarter of an hour.

4. Cyan peeled.

5. Cut into small crumbles.

6. Add some soybean oil to the rice porridge.

7. Bring to a boil and simmer for ten minutes.

8. The fragrant and sticky rice porridge is ready.

Tips:
1. The soybean oil here is not the soybean salad oil sold in the supermarket, so there is no substitute for sesame oil.
2. Switch on the porridge and simmer for a few minutes and then simmer it will make it easy to simmer and thicken.