Congee is essential rice porridge that most Asian cultures will have their own versions.
For my congee I used a mixture of Quinoa, mixture of 7 grains and oats (not in the picture)
Soaking the grain first would probably save some cooking time... but I am never that organized so I just get to patient in the morning.
I have a simple one button rice cooker, so I just cooked the congee twice and let it sit for about 20 more minutes after the second cooking. If you pre-soak your grain overnight you will probably only need to cook it once.
I ate my congee with fermented soybean curd (left) and hmm... the English name is peanut gluten (right)??
I will freely admit that my choice of sides with my congee really is not the most healthy one since there were both from canned food. If I can get my act together I think a simple fried egg with some boiled spinach with a drizzle of soy sauce on it would be a lot better for me.
This Week's Drama Food:
Mystery Futari (J-Drama, Ep1)
The Double Life of Veronique (C-Drama)
My Beautiful Bride (K-Drama, Ep1)
Be With You (T-Drama, Ep. 50)