From: Perry Comeau, Victoria, BC, Canada
- Long Grain Brown Rice
- Fresh Water
- Soy Sauce or vegan Honey-style sweetener
Heat up your Wok till its hot. DO NOT PUT OIL IN THE WOK.
Pour long grain brown rice in your wok, and swirl it around so
it does not burn, about a minute, till you smell a pleasant toasted
scent, some of them may pop.
Be careful not to burn your golden brown rice.
Now, pour the golden brown toasted rice into a blender, and turn
to high. This will pulverize the rice. Do this till all the toasted
rice is a powder.
Pour the powder back into your wok, and heat it up while you slowly
pour fresh water, stirring gently until it has the consistancy of
a cream or pablum, according to your desire.
This is also known as "congee" in Old Victoria China
You can use Rice Cream as a base for soups and stews to give it
a full rich body and flavour for your palette. Congee is very good
in the morning with a bit of honey, and will warm your soul for
the day. It is also good at night with a bit of soy sauce, drink
it from your bowl, and contemplate your day. My cat likes congee.