-=> Quoting Carol Shenkenberger to Nancy Backus on 01-14-07  14:52 <=-

 CS> Now thats the basics.  Ginger, though not listed in either mine nor
 CS> this one,  is a very common thing to add as well.

Whenever I describe congee to someone who has never had it, I usually
say that it is a ginger-rice soup made generally with a chicken stock,
with various "meats" added.  Of course, my exposure has been to the
Chinese version of rice porridge, not the Japanese...  :)  The Chinese
restaurant that we first had it was run by a couple, the wife of which
was Filipino.  She always said she prefered congee to be the thinner
variety... her husband, who was Chinese, preferred the thicker soup.

 CS> item  here.  I couldnt find the Japan 'Rice porridge' anyplace so
 CS> reverse engineered  it and tested til it tasted right.  There are

I never did find an authentic recipe for it either, just played with
making something similar until I was happy enough with it.  :)

 CS> literally hundreds of variations  on this dish.  At breakfast it
 CS> tends to be fairly simple (4-6 things added) but 
 CS> at lunch it's a true smorgasbord.
  (...)
 NB>> and makes its own "sauce".  If I'm not planning for
congee next (or ev
 NB>> sometimes anyway), I add frozen broccoli florets just as the liquid is
 NB>> almost all absorbed, and I'm taking it from simmer to
"stand".  
 CS> Grin, well on your way there to true Japanese 'rice porridge' then. 
 CS> Toss all  that in and add green onion, leftover spinach or lettuce
 CS> leaves (yes, lettuce  is cookable), and add the brocoli.  Throw it all
 CS> in and you got it! 

Well, now that I know that authentic Japanese congee is more a scrap
soup, I just might toss more stuff in.  Hubby isn't real keen on soup
normally, anyway, although he humors me on the congee...  He'll probably
like it better as a thick rice stew full of goodies... 

ttyl        neb

... For real sponge cake, borrow all ingredients.

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