"cybercat" <wrote
> "cshenk" < wrote
>> I've had this many times here in Japan but cant find the recipe typed
>> up anyplace. It's very close though to 'congee'. To serve this
(recipe snipped)

>> From the Japan kitchen of: xxcarol 23May2005

> Another wonderful idea! And, HEY, you didn't tell me you lived in Japan!

Oh yes! From 2001 to 2007. Sasebo Japan specifically. That recipe was for
'Japan version of congee or Juk' (2 names for essentially the same thing)
but the Japanese do it one better and make it a smorgasbord of lots of
things. Normally at least 20 different things (all in small amounts) get
tossed in.

It's very easy to 'americanize' if you want to use crumbled bacon and
sausage bits (say you arent into fish, thats fine!). Anyways, it's one way
to use overly wet rice. Normally, you deliberately make 'overly wet rice'
to make this.

Most rice cooking is 1 cup dry, 2 wet. To make congee/juk/Rice porridge, yo
use 1 cup dry, and up to 6 cups liquid <g>. Just depends on how thick you
want it.

BTW, I wouldnt try to make chicken soup with that basmati leftover. It will
work, but I normally use a crockpot and it wont 'hold well enough' for that
sort of cooking. Also, ignore directions in future to wash and soak rices.
Thats to make 'asian sticky rice' which from the sounds of things, you arent
partial to <g>.

Oh to seriously 'americanize' that above? Add stock to the existing cooked
rice (about 1/4 the volume) then heavy cream (about 1/4 the volume) and
sugar or honey, cinnomon, and dried fruit (raisins are good, so are dates
and prunes). 'Rice pudding dessert'. Nuke if you like to warm.