Classic Chinese White Congee

1. Wash the Rice

Start by washing the rice. Combine the short-grain rice and glutinous rice in a large pot. Fill the pot with cold water to cover the rice, then rub the grains gently between your palms. This helps remove excess starch, ensuring your congee has a nice, smooth texture. Pour off the cloudy water and repeat this process twice more. After the third rinse, drain the rice using a strainer.

2. Cook the Congee

Once the rice is cleaned, return it to the pot and add 8.5 cups of water. Place the pot on high heat and bring the water to a boil. As soon as it starts to boil, reduce the heat to medium-low and cover the pot, leaving the lid slightly cracked. This allows steam to escape and helps prevent the congee from boiling over. Stir the rice occasionally to keep it from sticking to the bottom of the pot and to ensure an even consistency. You'll know your congee is ready when it reaches a thick, porridge-like consistency, which should take around 50 minutes.

3. Preheat the Tureen

While the congee is finishing up, preheat a tureen by filling it with boiling water. This step ensures that the congee stays warm when served. Just before serving, pour out the water from the tureen. Turn off the heat under the pot, and carefully ladle the congee into the preheated tureen.

4. Serve

Serve the congee hot, and enjoy the comforting, simple flavors of this classic Chinese dish.