i dun know how to cook, but i did learn some tips from a hawker
lady....she cooks fantastic smooth congee.
she mentioned that the congee was pre-prepared by cooking and
simmer (how to spell hah) for a long long time like a couple of
hours....until the rice is broken down into the starchy
state...
that's the smoothness you may want... and it is really
nice....
I like it too.. (add some soy, chopped spring onion, pepper and
fragrant seasame oil to taste)...
