resulting in a smoother and creamier texture for your congee. Leftover rice also absorbs flavors more readily than freshly ...

Chef Bryant Ng's scallop congee at The Spice Table is the stuff dreams are made of. Who knew jook could be so good? Back to reality. So, no, chef Ng won’t be planted near a street corner dishing ...

If you’ve ever tried to make rice on the stovetop, you know it can take a bit of babysitting for things to come out just ...

Jenice Yu, co-owner of Fresh Ideas Start Here is demonstrating her West Coast Congee with local seafood ... Combine the fish stock and cooked rice in a large pot. Bring the mixture to a rolling ...

Secret Congee is a specialty shop serving Thai, Chinese, Japanese and Korean versions of the rice porridge dish. #k5evening ...

Now I keep a dedicated rice cooker in my kitchen ... and more), as well as preparations like congee, porridge, and even pressure-cooking (which is, yes, one way in which all those electric ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...

Rice is the basis of the namesake cheung fun (rice rolls), the creamy congee (rice porridge) and the excellent, smoky hor fun (rice noodles). Cheung fun are a specialty of Guangzhou province ...