Comments on: An Unexpected Congee or Porridge with Tomato, Scallops and Brown Rice

By: TasteHongKong

TasteHongKong — Tue, 07 Jun 2011 15:34:40 +0000

@Kerry,
Hope you are fine now.
I suppose you should take a good rest while having a cold. Anyway, thanks for writing and glad to learn that this turned out nice for you.

By: Kerry

Kerry — Mon, 06 Jun 2011 12:29:46 +0000

Am down with a bad cold and had very few things in my fridge, so this turned out very nicely for me. Thanks for sharing!

By: Papito's Keeper

Papito's Keeper — Sun, 07 Nov 2010 14:22:33 +0000

I love RIce Pooridge(Jook)! When I make too much rice it goes in a ziplock and put in freezer!I just boil 2 quarts water and some smached and chopped ginger with maybe a pint of the cooked rice and use that as my base!My nieces and Nephews love a piping hot bowl with a nice display of either leftover steamed meatloaf or other meat dishes and vegetables!I need to admit they are 1/2 chinese(my brother) and love Buddha’s Delight(Jai) and Bean Curd dishes in their Jook!

By: Carolyn Jung

Carolyn Jung — Fri, 05 Mar 2010 05:31:14 +0000

Tomato IS unusual in congee. But I bet it would be wonderful. After all, tomato adds such great flavor, and such a nice bright sweet, acidic tang to so many soups and stews, why not one made of rice, right? A wonderful idea. I’m trying this next time I make a big pot of rice porridge.

By: Divina

Divina — Sun, 21 Feb 2010 05:59:00 +0000

The congee looks beautiful and very flavorful. I’ll keep this in mind when I’m not feeling well. Actually, I would love to have this even when I”m well.

By: Kitchen Butterfly

Kitchen Butterfly — Mon, 08 Feb 2010 20:24:54 +0000

And it looks good…as usual. Why not send this on to food52.com? They’re having a porridge contest this week!