[feast_advanced_jump_to] In this blog post, I will focus on making congee using leftover rice, whether it's day-old rice from ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...

Because historically congee was made by stretching a small quantity ... as the word for it in Chinese, yu, sounds like the word for abundance or surplus. Therefore, many who dine on fish on ...