Congee With Bok Choy (Two Rice)
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Congee With Bok Choy (Two Rice)
  Rice    Grains  
Last updated 6/12/2012 1:17:34 AM. Recipe ID 48008. Report a problem with this recipe.
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      Title: Congee with bok choy (two rice)
 Categories: Rice/, Grains
      Yield: 4 Servings
 
    1/2 c  Long-grain white rice
    1/4 c  Glutinous rice
  8 1/2 c  Cold water
      1 lg Bok choy, head separated
           -into white stalks and
           -leaves
  1 1/2 ts Salt, or more
      2 ts Soy sauce, low sodium
      1 pn White pepper
      1 sl Fresh ginger, to taste
      1 ts Scallion oil, (peanut oil
           -infused with green onions)
 
  Place both kinds of rice in a large pot. Wash rice under water 3
  times, rubbing between hands then draining each time.
  
  Return rice to pot, add water, cover and bring to boil. Leave lid
  open a crack. Reduce heat tomedium-low and cook for 1 to 1 1/2 hours
  stirring occasionally to prevent rice from sticking to bottom of pot.
  Cook until rice thickens almost to consistency of porridge.
  
  As rice is cooking, wash bok choy stalks and leaves. Cut leaves into
  1/4-by-4-inch slices, and stalks into 1/4-inch pieces.
  
  About 7 minutes before rice is completely cooked, add bok choy stalks,
  salt, soy sauce, pepper and ginger. Mix together thoroughly and bring
  congee to boil, stirring constantly. Reduce heat, add bok choy leaves
  and cook for 2 to 3 minutes longer. Turn off heat, then add scallion
  oil and stir well into mixture. Serve hot. 4 to 6 servings.
  
  >From the Earth: Chinese Cooking by Eileen Yin-Fei Lo (MacMillan).
  Reviewed by Press-Enterprise, 1996 Ap 10 Riverside. MC by
  phannema@wizard.ucr.edu. Original recipe did not say how much oil:
  with 1 teaspoon, 1 serving has 118.f cals, 12 g fat (9.8 % cff).
  




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Recipe ID 48008 (Apr 03, 2005)

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