Congee is Chinese rice porridge. In the Cantonese version, the rice is cooked in salted water until it falls apart, and is served with an accompanying dish, such as Stir-Fried Vegetables. NOTE: This recipe requires soaking the wheat overnight.
- 1⁄4 cup wheat
- 1⁄4 cup rice
- 1⁄4 cup pearl barley
- Soak wheat overnight, to soften. Wash rice by placing it in a medium saucepan, covering with water, and swishing it gently with your hand to release some of the starch. Drain rice, then repeat the process twice.
- Add pearl barley, the softened wheat, a large pinch of salt, and 4 1⁄2 cups water to the saucepan. Bring to a boil over medium heat. Reduce heat to the lowest setting. Simmer partially covered, keeping the lid slightly ajar with a chopstick, for about 1 1⁄2 hours, stirring often. The consistency of the finished congee should be that of a thin porridge. Add more water during cooking if it becomes too thick.