@skinnylatte what do you think is the difference? Just time?
@irene time, technique
http://guide.michelin.com/sg/en/article/features/mui-kee-cantonese-congee
There are various ‘cheats’ (freeze rice grains, beat it up with a mortar, or use a whisk during the cooking stage) but the 生滚 style takes a lot of time and effort
@skinnylatte @irene I thought the whisk was standard and it’s how I’ve always made it (I learned it from https://www.madewithlau.com/recipes/chicken-congee )
It’s literally one of my daughter’s favorite foods. She likes it more than anything PR I make 😂😂😂
@zkat @skinnylatte I wonder if the instant pot could fake it. It makes such good risotto.