A Recipe from South India
A Pacific Rim Favorite
This is a Southern Indian recipe for a basic Congee. It is probably one of the most ancient ways of making Congee.
Various kinds of Rice gruel or porridge are popular throughout the Pacific Rim. Although the original concept may be Indian, like the name itself, there are important versions in other cuisines of the region, such as China.
Congee — South Indian Style
½ cup raw Rice
6 cups Water
1 cup Milk
Fresh Nutmeg, few grinds
2 teaspoons Salt, or to taste
Wash the Rice, then put it in a deep pan with the 6 cups of Water and bring to a boil.
Cook at a low simmer about 2 hours, until a thin gruel results.
Pass the resulting Rice gruel through a fine sieve or use a blender to pulverize it completely to produce a very smooth thin gruel.
Beat the Egg, and put into the Congee, together with the Milk, a few grinds of fresh Nutmeg and about 2 teaspoons of Salt, or a bit more or less, according to taste. Cook a few minutes until the porridge comes to a boil, stir well and serve.