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Congee (/ ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [ 1 ][ 2 ][ 3 ] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
Barley gruel – type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a splash of milk. Bogobe jwa logala – sorghum porridge cooked in boiling milk, with or ...
Rice pudding. Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.
Unlike other rice porridges, our lugaw, the Tagalog word for it, aka arroz caldo, started with sautéing minced garlic and sliced ginger in a pot with oil until fragrant, per my Tita Marissa's recipe.
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Lemon-Herb Rice Pilaf. Textures are the key to giving this dish complexity: A crunch from the almonds, a freshness from the herbs and lemon, and a sharp, briny punch of feta all combine for the ...
Century eggs (Chinese : 皮蛋; pinyin : pídàn; Jyutping : pei4 daan2), also known as alkalized or preserved egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method. [ 1 ]
Laba congee (simplified Chinese: 腊八粥; traditional Chinese: 臘八粥; pinyin: làbā zhōu) is a Chinese ceremonial congee dish traditionally eaten on the eighth day of the twelfth month in the Chinese calendar. [1] The day on which it is traditionally eaten is commonly known as the Laba Festival. The earliest form of this dish was cooked ...