On 2/12/2016 2:36 PM, cshenk wrote:
> 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.
>

Rice with hot tea poured on it is a popular thing to eat with the old
folks. I've never gotten a taste for it - it's a pretty old-school thing
to do. My guess is they'll still do that in Japan.