Bolt Lits AG wrote in rec.food.cooking:

> On 2/12/2016 12:11 PM, Julie Bove wrote:
>
> > Asians don't ever cook rice in any kind of broth. I suppose some
> > might but I've never seen it happen.
>
> How far does one plumb to find the depths of your ignorance, anyway?
>
> "A breakfast and lunch staple in many Asian countries and a mainstay
> at the dim sum hall, congee is rice and water (or broth) cooked down
> into a thick porridge."
>
> http://www.seriouseats.com/2014/09/d...y-comforting-c
> ongee.html
>
> No wonder you get the kind of abuse heaped on you that you do here.
>
> Please consider quitting entirely.

Actully the only congee/juk/jook I had in Hawaii was made from plain
cooked rice and the broth was added later.

Some asian versions use no broth at all, it's just rice and water (poor
man's congee) made from last nights leftover rice with hot water added
and mashed a bit.

Web crawling for fancy versions of things, doesnt change the basics
used in a regular home elsewhere.

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