Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, rice congee (bubur nasi). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rice Congee (Bubur Nasi) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Rice Congee (Bubur Nasi) is something that I have loved my entire life.

Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. When eaten as plain rice congee.

To get started with this particular recipe, we must first prepare a few components. You can cook rice congee (bubur nasi) using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Rice Congee (Bubur Nasi):

1. Get 1 cup White Rice (rinsed or soaked)
2. Make ready 4-6 cups Water/Stock
3. Prepare 250 g Minced Chicken (ground meat is better)
4. Get 30 g Spring Onions (white part minced)
5. Take 30 g Spring Onions (green part finely chopped)
6. Make ready 20 g Ginger (minced)
7. Get 20 g Ginger (slice thinly)
8. Make ready 20 g Garlic (minced)
9. Make ready 1 tsp White Powder
10. Get 1/2 tsp Salt
11. Make ready Condiments;
12. Prepare as needed Sesame Oil
13. Make ready as needed Light Soy Sauce
14. Make ready as needed Fried Shallots

Here are three ways to cook this classic dish. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. This basic congee recipe is a great starter for making the classic Chinese rice porridge. Congee is the ultimate comfort food in Asian cuisine.

Steps to make Rice Congee (Bubur Nasi):

1. MARINATE; Mix the mince chicken with salt, ginger, white pepper.
2. RICE; In a medium size pot, add the Rice, Sliced Ginger, Garlic, Spring Onion (white part) and 4 cups of Stock/Water. Cook it on a medium to low heat. Bring it to a simmer or a gentle bowl. Stir the pot gently every now and again.
3. CHICKEN; Spoon in the minced meat into the pot.
4. WAIT & STIR; now all you need to do is wait and stir. What you are watching out for is for the rice to break down completely; losing it's shape. Basically, the moment when the rice grain don't look like rice grain. This will take awhile. You might want to ready 2 cups of Water/Stock because there'll be loss of liquid due to evaporation. If it is drying up before the rice grain breaks down, just add water/stock.
5. SERVE; when it is ready, serve it in a bowl and top it with Fried Shallots, Spring Onions (green parts), Sesame Oil and Light Soy Sauce.

The word congee derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge. Rice Congee (Bubur Nasi) Recipe by Ikhwan Arif. Great recipe for Rice Congee (Bubur Nasi). I came down with the cold, and during these times you really want to rest and eat healthy. Congee is rice slow-cooked with lots of water until it breaks down.

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