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

Congee is a type of rice porridge that is made by boiling rice in water until it thickens to a pudding-like consistency. It ...

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 ...

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 ...

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 ...

In the grand scale of Hong Kong’s time-honoured restaurants, where the most venerated are pushing 100 years old, a “mere” forty-something establishment might not seem particularly aged.