Rice Congee

Congee- A Chinese rice gruel eaten for breakfast.

An unsweetened. unseasoned rice pudding.  I think I like that definition a bit better.  Either way, that is what Veronica is eating tonight!

This makes about 2 cups.  You can serve plain, to your baby, or spruce it up with fruit for a yummy breakfast!

Ingredients:

1/2 cup short grain rice (I used Thai fragrant)

2 1/2 cups water (I used filtered)

Directions:

If you have time, soak the rice for 2 hours in plenty of cold water, then drain.  

If not, put the rice into a roomy pot and add the water.  

To make the pudding the rice needs to absorb A LOT of water. (4 times their own volume) 

Bring to a boil.

Reduce heat.

LOOSELY cover.

Simmer gently for AT LEAST 30 minutes.

Stir occasionally, until you have a soupy, soft pudding.

For babies- I would cool it down.  Don't want to burn their little mouths!

Warning! Warning!  I did not simmer gently.  Mine sort of cooked out all the water before it got to  soupy state.  If that happens to you, just add a bit more water, reduce to SIMMER, and keep cooking!

Enjoy! I know I will!  I think I am going to add a dash of cinnamon and a few raisins to this and have dessert!