In a heavy-bottom saucepan, combine the garlic and oil and stir to mix. Set the saucepan over medium heat and cook, stirring constantly, until the garlic turns golden brown. Transfer immediately to a ...

After securing funding on Restaurant Startup, a CNBC reality show, chefs Garrett Doherty and Shane Robinson were able to create a permanent home for their 2-year-old pop-up concept, Kraken Congee, in ...

Congee — it’s not just for breakfast anymore. Chefs are spooning up the comforting rice porridge all kinds of ways at brunch, lunch and dinner too. Take Minh Phan of Porridge and Puffs in Los Angeles.

You have reached your maximum number of saved items. Remove items from your saved list to add more. A creamy, thick soup of rice, served with shredded pork and coriander. Add finely chopped ...

Something magical happens to rice if left to boil for too long in an excess of water: The grains break down, absorbing the liquid and softening, creating a one-pot wonder of thick, stodgy starch ...

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The congee at Mei Lin’s downtown restaurant Nightshade is not the plain congee I ate growing up in the San Gabriel Valley. That congee often required more than a couple shakes of whatever vinegar, hot ...