{"id":13849,"date":"2014-04-29T00:01:33","date_gmt":"2014-04-29T07:01:33","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=13849"},"modified":"2014-04-28T21:55:49","modified_gmt":"2014-04-29T04:55:49","slug":"congee","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/congee\/","title":{"rendered":"Congee: The Basics"},"content":{"rendered":"

\"Basic<\/a><\/p>\n

A while back, Lauren (hi, BFF!) asked me to make congee. You know, to test it out. I didn’t even know what it was at the time, so I had to do a little research.<\/p>\n

\"Basic<\/a><\/p>\n

Congee is a basic rice porridge<\/a> that goes by many names and has many styles of being cooked in Asia. The basics are the same: rice, a liquid, and lots of time simmering over low heat. It\u00a0is a perfect food to use as a base to make other things (think of it like a savory oatmeal, in the sense that add-ins are encouraged and welcome!) and is the perfect sick-ward food, too. It is warm, delicious, and soothing.<\/p>\n

\"Basic<\/a><\/p>\n

I made mine with one cup of basmati rice and nine cups of liquid; I used 4 cups of chicken broth and 5 cups of water, and I let mine cook until I liked the consistency for about four hours.<\/p>\n

Ingredients<\/strong>:<\/p>\n

1 cup rice
\n9 cups liquid
\n1\/2 tsp salt (optional)
\nparsley
\nlemon juice<\/p>\n

1. Combine rice and liquid over medium heat. Bring to a boil, then cover and simmer until consistency desired is reached; usually 2-4 hours.
\n2. Once consistency is reached serve hot with parsley and a squeeze of lemon juice (or choose your own toppings!)<\/p>\n

\"Basic<\/a><\/p>\n

What is your go-to sick food? Do you stick to toast and chicken noodle soup, or does mac and cheese make you feel better?<\/p>\n","protected":false},"excerpt":{"rendered":"

A while back, Lauren (hi, BFF!) asked me to make congee. You know, to test it out. I didn’t even know what it was at the time, so I had to do a little research. Congee is a basic rice … <\/p>\n

Read More<\/div>\n

<\/a><\/p>\n","protected":false},"author":4,"featured_media":13853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[906,464],"tags":[2465,1458,94,636,2464,2466,339],"class_list":["post-13849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soups","category-trying-new-things","tag-asia","tag-asian","tag-chicken-broth","tag-chicken-stock","tag-congee","tag-porridge","tag-rice"],"acf":[],"yoast_head":"\nCongee: The Basics - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/congee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Congee: The Basics - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"A while back, Lauren (hi, BFF!) asked me to make congee. 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