jesse_the_k: Swim fins which are also high heels. (shoes are swimmer deluxe)
[personal profile] jesse_the_k
I created something congee-like by accident (too much water, too low a temperature) but Aunt Google has overwhelmed me: raw rice/water ratios vary all over the map, from 1/20 to 1/3. What's a sure-fire recipe when I'm using a pot?

I've reached a new milestone in my (almost) daily swimming: I managed two lengths of every-fourth-stroke crawl. I am amaze, and I even have a cold. Perhaps the six inhaler puffs provided the needed energy. I feel completely OK about boasting. I deeeeed it!


The Employment and Disability Institute at Cornell
www.edi.cornell.edu
wrangles data when it comes to people with disabilities. At EDI you'll find one of the six regional ADA info centers, accommodation strategies on the job, all the way to crunching U.S. Census data in many ways: including population and prevalance, employment, time trend population statistics, poverty, earnings, veterans, health insurance coverage, health, social security administration programs, medicaid and medicare, special education, vocational rehabilitation, federal government spending and employment.
www.disabilitycompendium.org
⇾1

(no subject)

Date: 2014-02-28 11:50 pm (UTC)
badgerbag: (Default)
From: [personal profile] badgerbag
I use a crockpot, and make congee with 1/4 cup of rice, 8 cups of broth, and about 5 hours of cooking. I've never made it without a crockpot! I imagine it should cook faster on top of a stove, but would need some stirring.

⇾1

(no subject)

Date: 2014-03-01 12:05 am (UTC)
katarik: DC Comics: Major Slade Wilson and Captain Adeline Kane, text but I can make you better (Default)
From: [personal profile] katarik
This is what I tend to go for.
⇾1

(no subject)

Date: 2014-03-01 01:28 am (UTC)
lovepeaceohana: Eggman doing the evil laugh, complete with evilly shining glasses. (Default)
From: [personal profile] lovepeaceohana
Ahaha wow, everyone makes congee so differently! We usually just use leftover rice, so I don't know how to make it completely from scratch in a pot - but my "recipe" is leftover rice + a quart or so of chicken stock and a beaten egg or two, plus whatever else - shredded chicken, green onions, preserved eggs, etc.
⇾1

(no subject)

Date: 2014-03-01 02:28 am (UTC)
kalmn: (Default)
From: [personal profile] kalmn
This is the one I've used. http://www.chow.com/recipes/29184-ginger-chicken-jook-rice-porridge I use the regular sodium broth and chicken thighs, no bones. Probably better with bones, but I don't like them.
⇾1

(no subject)

Date: 2014-03-01 04:57 pm (UTC)
toft: graphic design for the moon europa (Default)
From: [personal profile] toft
YAY swimming achievement!!
⇾2

(no subject)

Date: 2014-03-02 07:34 pm (UTC)
wild_irises: (Default)
From: [personal profile] wild_irises
This!

Popular Tags

March 2026

S M T W T F S
123456 7
891011 121314
15161718192021
22232425262728
293031    

Style Credit

Powered by Dreamwidth Studios
Page generated Friday, March 13th, 2026 04:15 am