Monday, March 18, 2019

INSTANT POT - Brown Rice Jook - 죽 aka Congee trial #2

8:1 Water to Brown Rice Brown Rice Jook - 죽 aka Congee trial #2

Ok, I thought, it's the weekend, I'll immediately do another one since I have time and I have to figure out if I'm keeping the Instant Pot and sell my rice cooker ;)

This time, I upped the water and eliminated the White Jasmine Rice completely.  I know that Jasmine has a lot of starch and lots of people seem to like it for congee but I think I prefer regular Asian short grain.  Anyhoo, my goal is to reduce the white  rice to the lowest a Jook - 죽 can tolerate. 

This time it didn't turn out great.  It still tasted okay and it thickened with extra sitting time and later re-heating.  But off the bat to eat right out of the pot, not great.

Brown Rice Jook - 죽 aka Congee trial #2 - FAIL (too watery)

1/2 c Brown Short Grain Rice
1 l or 4 cups Water

2 T Quinoa
2 T Pot Barley
1 T minced Dried Mushroom (mainly for flavour. optional)
1/2 t Salt
3/4 c Water

Porridge Setting 35 minutes.  Venting set to sealed. 

Let it sit the full 'natural release', until the little metal thingy in the lid drops... i.e. no manual release of the valve.

After a stir, it was a bit less water than the photo but it was still quite loose. 

Served with Sesame Seeds, Chia, Dried Fried Onions, Cilantro and Smoked Tofu.

Next trial will put back some White rice and cut back the water.

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