RecipeMuncher

We have heard that when you have a bowl of thick smooth silky Cantonese congee, it is made from a variety of rice - glutinous, “broken” rice (碎米), etc.; or selecting a starchy grain such as short-grain (Source: Food-4tots’ Superfast Congee). The characteristics of each type of grain renders (make or break) the texture of that congee. So here, my Millet Congee with Egg and Sweet Peas (cooked all in a pot!), then garnished with roasted peanuts! I classify millet as a grain/s (...)