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Congee/Jook in Zojirushi

Dommy | Jun 5, 200810:43 AM

Hi Guys! The good news is that I'm out of school! YAY!! Now I can start cooking up a storm again!

The bad news is that my first week out, I'm getting my wisdom teeth out too... :| I'm not scared (the mantra of the last week in a half) but I'm scared of what my diet is going to look like for the next few days...

SOOO... in thinking of creative mooshy food, I remembered Congee! We both love it but have never used our Zojirushi to make it. I saw the other post about adding more water (check!) but wondered about adding anything else to the rice cooker while it's cooking. Namely dried mushrooms, different spices, etc... to make the Congee more interesting in flavor.

So does anyone have any special add ins they like? Or is that a bad idea and I should wait until the porriage is done cooking?


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