Congee

Congee holds a unique place in Chinese culinary memory, belonging to those dishes so ancient that their precise origin can no longer be clearly determined. Texts describing a long-simmered rice porridge date back to very early periods, and this cooking method has persisted through successive dynasties without ever falling out of favor, sustained by its simplicity and economy of means. During times of scarcity, congee made it possible to stretch a small quantity of rice to feed more mouths, which long earned it an image as humble fare, associated both with difficult times and with care for the most vulnerable. Over time, it has found its way to tables of all kinds, from the most modest to the most refined, each adapting it to their resources and tastes. Today it still spans China and much of Asia as an everyday dish, familiar, almost intimate.

• 200 g white rice (long or short grain depending on region)
• 2 liters water
• 1 pinch of salt
• a few slices fresh ginger (optional)
• 1 drizzle sesame oil for serving (optional)
• sliced scallion for garnish (optional)
• crushed peanuts (optional)

1. Rinse the rice several times in clear water until the water is no longer cloudy.
2. Place the rice in a large pot with cold water, maintaining a generous proportion of water to rice.
3. Bring to a boil then immediately reduce heat to simmer gently, uncovered or barely covered.
4. Cook for a long time, one to two hours, stirring occasionally to prevent the rice from sticking to the bottom.
5. Add the ginger at the end of cooking if desired, and let the rice gradually break down until a creamy, smooth texture is achieved.
6. Season lightly with salt and adjust consistency by adding hot water if the porridge has thickened too much.
7. Serve hot, plain or garnished according to individual preference.

Congee offers a soft and smooth texture, almost velvety, where the rice grains have partially dissolved into their cooking water. Its taste, very neutral and slightly sweet from the rice starch, makes it an ideal base for welcoming more pronounced flavors. Plain, it releases a subtle and comforting aroma, that of slow and patient cooking.