“No worries if you do not have much time, energy, and patience to do the non-stop stirring motion longer enough to make your rice congee silhouette smooth almost like the machine does, I have this legendary old-folk’s method!”
How to cook the rice porridge/ congee right to achieve silky smooth and soft texture and mouthfeel, as if it was done by using the stirring machine in the restaurant for its commercial purposes? Frankly, I think nothing beats the machine. It’s the machine, you see! However, this trick I have learnt from my mother, gave me the best smoothest congee result so far.
It has nothing to do with adding any chemical ingredients or needing to get additional pricy equipment to do so. What you need is just a porcelain (ceramic material) Chinese soup spoon! Yes, the porcelain Chinese soup spoon.