Introduction: The worst part about cooking congee is when it sticks to the bottom of the pot. So, are there any tricks to prevent the rice from sticking? Let me share a few tips with you to cook a delicious, fragrant congee that won't stick or burn.
Method 1: Boil with hot water.
Most people use cold tap water to cook congee, but it's actually better to use hot water. Boiling with hot water reduces the rice sticking to the pot and also shortens the cooking time.
Method 2: Stir frequently.
Stirring the congee while it cooks can prevent the rice at the bottom from sticking. This is necessary even when using hot water. Besides preventing sticking, stirring also makes the rice grains plump and creates a thick, smooth texture. However, there is a technique to this. The method is: add the rice to boiling water and stir a few times, then cover the pot and simmer over low heat for 20 minutes. After that, start stirring continuously, preferably in one direction, for about 10 minutes until the congee reaches a thick, smooth consistency.
Besides preventing sticking, enhancing the aroma of the congee is also a skill.
Method 1: Alternate between high and low heat.
First, bring the congee to a boil over high heat, then reduce to low heat and simmer for about 30 minutes. Don't underestimate the power of switching the heat; this is what brings out the congee's rich aroma.
Method 2: Add a little salad oil.
After bringing the congee to a boil over high heat, reduce to low heat and simmer for about ten minutes, then add a little salad oil. This will make the congee's color more vibrant and its texture exceptionally smooth and silky.