I don't understand congee.

[sixohsix@icosahedron.website]

I don't understand congee. Why make rice mushy when you just make rice? What am I missing?

[valhalla@social.gl-como.it]

@sixohsix because comfy food from my childhood!

(admittely, said comfy food is rice boiled in *milk* until soft as a congee, with added sugar or honey or other sugar-rich substance)

[sixohsix@icosahedron.website]

@valhalla okay but that's Milchreis. Or rice pudding. Very different recipe than Cantonese style congee.

[valhalla@social.gl-como.it]

@sixohsix yeah, I thought you were talking about the general category of rice congees

I don't think I've ever had Cantonese style congee for a comparison (but I've had Japanese style savoury congees and they weren't that bad)

Also, right now I'm having something like a pasta congee in vegetable puree, and let's just say this wasn't exactly *planned* :D (there was some re-heating involved), but I'd say it's still edible :D

[sixohsix@icosahedron.website]

@valhalla pasta congee sounds cursed but... anything is possibly tasty with creative cooking.

[valhalla@social.gl-como.it]

@sixohsix cursed ++ (it was leftover soup that had been re-heated one time too many)

the taste was that of the season vegetables soup, however, so it was still good :)