30-Minute Multigrain CongeeAccording to TCM (Traditional Chinese Medicine), winter is the season for “storing and stashing,” for your body to preserve its strength.What could be better than this multigrain congee? It warms, hydrates, and replenishes the nutrients your body needs.  A Healthier, More Flavorful Congee RecipeWith the December holidays and Chinese New Year celebrations in the rearview mirror, we all must wave bye-bye to the excuses to indulge.And I’m not just talking about New Year’s resolutions—it’s time to think about eating healthy again!  In many ways, I prefer the multigrain congee to white rice congee.

Multigrain congee is more robust in texture and earthier in flavor, not to mention so much healthier.Because this congee recipe uses whole grains, it’s high in fiber! Congee In Half the Cooking TimeWe all know that cooking congee can take a long time.That’s why I introduced my 20-minute Congee recipe.

The secret is frozen, rinsed white rice, which slashes the cooking time while still yielding that slow-cooked texture.Plus, no special appliances or gadgets needed!The science behind it is that the water soaks into the rice, and it freezes, expands, and breaks the rice kernel into tiny pieces—dramatically reducing the cooking time because the starches can be released and cooked faster. Now it’s time to apply this time-saving method to a multigrain porridge! When some readers commented that they applied the frozen washed rice method

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