This is my basic congee recipe, and it can be eaten as is. Cantonese people often add sugar or rock candy to sweeten it, while people from Shanghai often prefer to add hot pickled cabbage to their congee.
On the following pages, I have included 5 of my favorite variations on the basic congee recipe. All are very different—all are delicious!
© 1982 Eileen Yin-Fei Lo. All rights reserved.