<![CDATA[I don't understand congee.]]>I don't understand congee. Why make rice mushy when you just make rice? What am I missing?

]]>https://bbs.spacc.eu.org/new/topic/45e8658d-3c71-4f8c-a45f-59af3dc69f15/i-don-t-understand-congee.RSS for NodeMon, 09 Nov 2026 12:31:20 GMTWed, 21 Jan 2026 13:09:29 GMT60<![CDATA[Reply to I don't understand congee. on Wed, 21 Jan 2026 16:28:22 GMT]]>@sixohsix yeah, I thought you were talking about the general category of rice congees

I don't think I've ever had Cantonese style congee for a comparison (but I've had Japanese style savoury congees and they weren't that bad)

Also, right now I'm having something like a pasta congee in vegetable puree, and let's just say this wasn't exactly *planned* :D (there was some re-heating involved), but I'd say it's still edible :D

]]>https://bbs.spacc.eu.org/new/post/https://social.gl-como.it/objects/3e3ce0df-8269-70fe-a63f-355343737640https://bbs.spacc.eu.org/new/post/https://social.gl-como.it/objects/3e3ce0df-8269-70fe-a63f-355343737640Wed, 21 Jan 2026 16:28:22 GMT<![CDATA[Reply to I don't understand congee. on Wed, 21 Jan 2026 16:23:57 GMT]]>@valhalla okay but that's Milchreis. Or rice pudding. Very different recipe than Cantonese style congee.

]]>https://bbs.spacc.eu.org/new/post/https://icosahedron.website/users/sixohsix/statuses/115934012238859148https://bbs.spacc.eu.org/new/post/https://icosahedron.website/users/sixohsix/statuses/115934012238859148Wed, 21 Jan 2026 16:23:57 GMT<![CDATA[Reply to I don't understand congee. on Wed, 21 Jan 2026 14:06:24 GMT]]>@sixohsix because comfy food from my childhood!

(admittely, said comfy food is rice boiled in *milk* until soft as a congee, with added sugar or honey or other sugar-rich substance)

]]>https://bbs.spacc.eu.org/new/post/https://social.gl-como.it/objects/3e3ce0df-1869-70dd-60d7-954839632901https://bbs.spacc.eu.org/new/post/https://social.gl-como.it/objects/3e3ce0df-1869-70dd-60d7-954839632901Wed, 21 Jan 2026 14:06:24 GMT