A traditional breakfast food in China, congee is made by simmering rice with five times its amount in water. The result is a thin, nutritional porridge. Congee can be simmered from half an hour to five or six hours, with the longer duration producing the more powerful congee. Reputed to soothe digestion and tonify the blood, congee can be easily made at home and is a perfect first food for those recovering from the stomach flu. Congee is a soothing food for the chronically ill and is said to increase the milk flow in nursing mothers. The liquid from the congee can be poured off and administered to infants, as well as those who are unable to hold down solid food.
No comments:
Post a Comment