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The joy of porridge

May 19, 2010 |  4:18 pm


"Congee is basically rice boiled with water until it has a porridge-like consistency. I know, it sounds pretty boring. But don't stop reading yet...."

Give Times restaurant critic S. Irene Virbila the chance to explain that the "genius is in the garnishes — which can be seafood, sausage, pork, duck, thousand-year-old egg and a kazillion other tidbits." Read more here, recipes included: 

Photo: Bob Chamberlin / Los Angeles Times