Welcome! And I’m glad to see you could make it.
Forbidden Rice Congee
Note: this recipe cooks overnight, and also calls for a slow-cooker. The rice and water are the only necessary ingredients, and the others are optional for your personal preferences. It’s a congee–you can add whatever you’d like!
1 cup forbidden rice, uncooked
4 cups water, distilled; more if needed
Spring onions, chopped, optional
Soy sauce, optional
Sesame oil, optional
1. Pour the rice and water into a slow-cooker and set on high. Wish it well and let it cook overnight.
2. In the morning you will see it has thickened and become more like a porridge. If you would like it to be more watery, simply add more water.
3. For the eggs, dig little holes in the rice, and pour an egg into each hole. Cover and let it cook till till they’re set. Cooking it in the slow-cooker on high took at least an hour.
4. Gently ladle the congee with the egg into a bowl.
5. Add soy sauce, sesame oil, and spring onions to your liking.
Later on I thought the colors of this picture reminded me of the congee–with a tiny yolk amidst the purple, tropical night.
On another note, I’ve been wanting to share something else with you all. Awhile ago I had attempted to make manna bread or “Bible bread”. This involves sprouting whole wheat grains (untreated ones or else they won’t sprout).
So here’s a little tutorial…