Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
YOUR NEXT HOME-COOKED FAVORITE
Plain rice congee
Use a raw-rice volume-to-water ratio, lower heat at the boil and continue until grains are soft.
~30 minestimated time1servings4clear steps
Let’s make it.
Follow the food, not just the clock.- 01
Measure and rinse rice
Measure the raw rice volume in a measuring cup, rinse and drain. Put rice and listed water in a pot with ample boiling headroom.
Look forRice is clean, the rice-water ratio defined and pot roomy.
Preparation ↗ - 02
Lower heat when boiling begins
Heat over medium-high while staying at the stove. Lower heat as soon as boiling and rising foam begin, rather than waiting for a fixed minute count. Leave the lid ajar if needed to prevent overflow.
Look forPorridge gently bubbles without overflowing.
Heat control ↗ - 03
Simmer until soft
Simmer, stirring the bottom occasionally, until grains are very soft with no hard centers. Add a little hot water if liquid runs low before the rice softens; do not automatically stop according to a water-volume time formula.
Look forGrains are very soft and porridge has a flowing consistency.
Simmering ↗ - 04
Finish and serve
Turn off heat, stir and ladle into a bowl, taking care with the hot porridge.
Look forVery soft, partly opened rice grains in smooth white congee that flows slowly.
Preparation ↗
Recipe sources & image information
Adapted from HowToCook / 米粥 · HowToCook contributors / Anduin2017/HowToCook · Unlicense
Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.
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