Rice is nice, but a serve of warming congee is unbeatable. Jinghua Qian meditates on the pleasures of porridge – and asks three chefs and restaurateurs about their favourite toppings
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You wouldn’t know it now, but as a child I was a very picky eater. So one of my favourite foods – and the first meal I ever learned to make – was a Chinese pour-over rice porridge.
Pàofàn, or por-veh as we call it in Shanghainese, is frightfully simple. Put the kettle on and take your leftover rice from the fridge. Pour the boiling water over the rice so it comes up about halfway. Press the hardened clumps of cold rice into the hot water with the back of a spoon, breaking them up into grains. Then eat it with all your favourite toppings and condiments, cradling the warm bowl in your palm.
Continue reading… Rice is nice, but a serve of warming congee is unbeatable. Jinghua Qian meditates on the pleasures of porridge – and asks three chefs and restaurateurs about their favourite toppingsGet our weekend culture and lifestyle emailYou wouldn’t know it now, but as a child I was a very picky eater. So one of my favourite foods – and the first meal I ever learned to make – was a Chinese pour-over rice porridge.Pàofàn, or por-veh as we call it in Shanghainese, is frightfully simple. Put the kettle on and take your leftover rice from the fridge. Pour the boiling water over the rice so it comes up about halfway. Press the hardened clumps of cold rice into the hot water with the back of a spoon, breaking them up into grains. Then eat it with all your favourite toppings and condiments, cradling the warm bowl in your palm. Continue reading… Australian food and drink, Australian lifestyle, Food, Chinese food and drink, Life and style, Japanese food and drink, Korean food and drink, Vietnamese food and drink, Indonesian food and drink, Malaysian food and drink, Sri Lankan food and drink, Porridge, Rice
