Rice Congee

Rice Congee is a traditional Anglo-Indian recipe from the 1860s for a for a classic accompaniment or dessert made from boiling rice cooking water down until solid. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Rice Congee.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Dessert Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume: THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

2.—Rice Conjee

The water in which rice is boiled should never be thrown away: it is nutritious and fattening for all
cattle, horses included, and may be given daily to milch cows and goats with great advantage.

All the liquid, which is “conjee, should then be drained, and the pot
replaced over a gentle charcoal heat, to allow all moisture to evaporate, assisting the process by
occasionally shaking the pot, or stirring its contents gently with a wooden spoon. Time to boil: half
an hour.

Modern Redaction

Ingredients:

Water from boiling 225g-500g rice

Method:

Strain the water from your boiled rice then return the liquid to a clean pan. Place over medium heat, bring to a simmer and cook, stirring frequently, until thickened to your liking (30-45 minutes).

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.