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Help making Congee in my Zojirushi

t
TOgirl Sep 26, 2006 04:39 PM

I've tried to make congee in my Zojirushi rice maker using the porridge setting. But I must be doing something wrong as it hasn't worked out...

Does anyone have any advice/instructions they can give me to make this right?

Thanks!

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  1. ChowFun_derek Sep 26, 2006 04:52 PM

    ..does it not come out smooth enough and retain too much of the rice shape?

    3 Replies
    1. re: ChowFun_derek
      t
      TOgirl Sep 26, 2006 04:53 PM

      It became rice, not congee.

      1. re: TOgirl
        ChowFun_derek Sep 26, 2006 05:03 PM

        There are a number of 'types' of congee, whether Cantonese, Vietnamese, Japanese etc...they all have different consistencies...I personally prefer Cantonese...but my Japanese made rice maker produces one with distinct grains of rice....it is not a Zo which is also Japanese, so I wonder whether a rice maker from China with a 'porridge' setting would work better for me.
        Are you using the enclosed cup measure which came with the machine? Are you soaking the rice first? What kind of rice are you using? Are you using the largest volume of liquid allowed for porridge?

        1. re: ChowFun_derek
          t
          TOgirl Sep 26, 2006 05:13 PM

          I prefer Cantonese congee as well. Yes using measuring cup. Not soaking rice. Using regular long grain rice - like I would making it on the stove top. Maybe I'm not adding enough water...

    2. Pei Sep 26, 2006 05:13 PM

      How much water did you put in?

      1. c
        chococat Sep 26, 2006 07:13 PM

        I make congee (jook in my family) with 10:1 water to rice ratio (by volume). Anything more than that is a little thick for me. If you're at a ratio of 5:1 or greater, I'd check your recipe.

        1. e
          emmisme Sep 26, 2006 09:33 PM

          I don't see why you can't make it on the stovetop in a heavy pot, that way you can keep an eye on it and add liquid as needed. Sounds like your liquid wasn't enough if you ended up with solid rice. The Filipino version of your dish is lugaw which I make often on the stovetop.

          1 Reply
          1. re: emmisme
            j
            jenn Sep 26, 2006 11:51 PM

            We don't make it on the stove top anymore because my darling husband kept forgetting it was there and would burn up my pans........

          2. tritip Sep 27, 2006 12:01 AM

            A couple of things:

            1) Make sure you increase the amount of water when you switch to porridge mode. The level should be indicated in the rice cooker insert.

            2) My wife starts congee in the rice cooker. After it's beeped, she pours it into a pot on the stovetop, then adds boiling water to take it to the desired consistency.

            Ingredients are added (meat, fish, etc.) and the whole thing simmers over a low flame until it's ready -- usually about 1/2 hour.

            1. Melanie Wong Sep 27, 2006 12:20 AM

              I make jook in my small Zojirushi rice cooker using the porridge settings and proportions. One step I take that always seems to be a surprise here whenever I post it is to break up the rice grains with my hands after soaking them. I also use a blend of rices, mostly jasmine rice with some calrose short grain that give it a nice gloss.

              5 Replies
              1. re: Melanie Wong
                e
                Eemee Sep 27, 2006 01:01 AM

                Try stirring the rice with a whisk to make smooth congee. I usually take left over rice and add hot water directly to the rice cooker.

                1. re: Eemee
                  Melanie Wong Sep 27, 2006 01:34 AM

                  You have to be careful to not stir too much or the water separates from the starch and you'll lose the creamy texture. Breaking the rice grains speeds cooking time.

                  1. re: Melanie Wong
                    ChowFun_derek Sep 27, 2006 04:40 PM

                    Yimster gave me a bag of "broken rice" but I haven't tried it yet....

                    1. re: ChowFun_derek
                      yimster Sep 27, 2006 10:50 PM

                      That was another life, not sure if it still good :>). I do not why you would use a rice cooker to make jook. I need a larger pot so that I can add bones, vegetables, maybe peanuts and dried fiesh depend on what I want for jook. Never jook from a 10c rice cooker.

                      I will need to measure ratio of rice to water.

                      1. re: yimster
                        Melanie Wong Sep 27, 2006 11:14 PM

                        I always make my stock first, which takes several hours to cook, and strain it of all the detritus. This is how my mother did it, and as an adult I discovered that this is a rather refined way of doing things that no one else does at home. I use a rice cooker because I like the no-stick feature and that I can leave it on warm indefinitely.

              2. j
                jenn Sep 27, 2006 07:52 PM

                We have a zojirushi fuzzy logic. It makes great congee and saves my pans from my forgetful husband not to mention our marriage because our best congee stove top pan was a copper one hauled back from Paris.

                I made congee last night so I can tell you just what I do.

                First off, it sounds to me like you are using too much rice. On our rice cooker, there are markings on the pot that say "1, 2" etc for all types of rice---plain white, sushi, mixed, congee, etc. I have found that if I put water to 1, I only want to use 1/4 of a cup of rice [and by cup I mean the cup that came with the machine]. Generally, I use about 4 waters to 1 rice. Sometimes, when we have leftover rice, I sort of cheat and just toss a lot of water in the pot. That is a skill to be learned and I can't really describe the ratio. If you do it wrong, you end up with a sort of gruel that looks like it should be fed to Oliver Twist. Oh and to the mix I add a shot of fish sauce and a few cloves of garlic.

                Second, if I want congee in the morning, I make it the night before. I have found the "keep warm" feature does nice stuff for the consistency and gives it a bit of extra cooking. In my experience, you can't over cook congee [well, except for boiling over and allowing the pan to go dry and burn up but I digress]. According to the instruction manual, its being kept warm at above 200 degrees, so I'm not worried about germs.

                Third, a quick stir with a wooden spoon eliminates all the individual grains.

                And last, if you do have too much rice so that it looks like watery rice and not congee, add a bit of hot water [from your electric water heater of course!] but be careful not to overdo it. This last thing works best if the congee has been cooking all night. I find that you can thin nicely with a just a bit of extra water and a wooden spoon.

                Rats, now I'm hungry. Really must stop posting in lieu of lunch......

                1. ipsedixit Sep 27, 2006 08:29 PM

                  For congee using a Zojirushi rice cooker, try this:

                  1. Set it on the congee setting

                  2. Add about 2-3 cups MORE water than the recommended setting

                  3. Then add about a teaspoon of cornstarch in the mix.

                  4. Hit start. Works well.

                  1. morphone May 3, 2008 08:57 PM

                    Does anyone have the original congee porridge recipe that came with the Zojirushi rice cooker? I don't have it anymore and can't access the Zojirushi site right now.

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