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

I ended up with a delicious result that I could eat as a thicker congee or water down into a chicken rice soup. The rice cooker’s bowl has a nonstick coating, and I’ve never met any residue ...

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 ...

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 ...

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

My rice cooker offers a choice between “on” and ... Instead, there are mixed grain, porridge, or quick cook settings. The first two take over an hour, but I think that's overkill for ...

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 ...

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 ...