For aroma, add nuts.
Peanuts, melon seeds, walnuts, pine nuts, almonds, white sesame seeds, and black sesame seeds are rich in unsaturated fatty acids. Adding them to porridge enhances its fragrance. Note: Add roasted nuts near the end of cooking to preserve their aroma. Chopping peanuts, walnuts, etc., into small pieces yields better results.
For thickness, add glutinous ingredients
Purple glutinous rice, glutinous rice, and yellow glutinous rice are rich in branched-chain starch. Once cooked, they act as natural thickeners in porridge. However, these ingredients can cause blood sugar spikes.Diabetics seeking a thick porridge can use oats instead. Their abundant beta-glucans act as a natural thickener while also helping control blood sugar and lipids.
For sweetness, add red dates
Red dates, raisins, longan meat, and lotus seeds all contain higher sugar levels, adding sweetness and aroma to porridge. Diabetics should consume these sparingly.Note: Always remove the lotus seed cores before cooking.
Steps for cooking congee:
1. Soaking
Soak rice in cold water for 30 minutes before cooking to allow grains to expand. Benefits: a) Reduces cooking time; b) Grains stir more smoothly in one direction; c) Produces fluffier, better-textured congee.
2. Add to Boiling Water
Adding to boiling water prevents scorching and reduces cooking time compared to starting with cold water.
4. Stirring
To achieve a thick consistency where each grain is plump and tender, stir as follows: Give a few stirs when adding to boiling water. Cover and simmer on low heat for 20 minutes, then stir continuously for about 10 minutes until the porridge reaches a tender, creamy texture.
5. Add oil
After about 10 minutes of simmering, drizzle in a small amount of salad oil. This gives the finished porridge a bright, glossy color and a uniquely smooth, silky texture.
6. Separate Base and Ingredients
While most people dump everything into the pot at once, century-old porridge shops do it differently. The porridge base is cooked separately from the ingredients. Each component is either simmered or blanched individually before being combined for a final brief boil—never exceeding 10 minutes.This method yields a clear, non-cloudy porridge where each ingredient's flavor is fully extracted without cross-contamination. This separation is especially crucial when using meat or seafood as toppings.
You can also customize your porridge by adding herbs based on personal taste, season, or health benefits to create your favorite varieties!