“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.