materials: Rice 50g, broccoli 50g, oil & a pinch of salt, clear water 800ml
Preparation: 1) Rinsed Broccoli and cut into small portion 2) Soak rice for 1~2 hours, rinse to clean
Method: 1) Add water into the Soup pot, high heat to bring water to boil, add in rice, turn to low heat (good enough to maintain the bubbling status, this will avoid stick to centre bottom) 2) after about 10 minutes, when see the rice about to melt or water turn to rice milky / thicker 3) Put in broccoli and cook for 1~2 minutes to turn off the stove/heat, let congee sit for 5~10 minutes with cover 4) Enjoy the congee in the bowl.
For favor: Add 1 tablespoon of vegetable oil into congee pot and add salt (personal portion/ favor) per user's bowl
Tips: - Add oil is for smoothy taste - Temperature control: Keep water on mild bubbling / semo boil condition will avoide rice stick the bottom; Avoiding circular spin after added in rice, because the circular motion will spin the rice rested on pot's central bottom.
Congee & porride methods: 1) for porridge, is half water & half rice in shape; 2) Cantonese Style: rice is almost melted into water & thickness)