義式火腿粥 Italian ham congee

Do you ever have leftover rice and don't know what to do with it ? How about saving it for congee? This recipe might help you.

Simply add water equally to the rice. Blend and freeze it and when you want to have congee next time, you will have a great restaurant quality of homemade congee at home to enjoy in just 20 minutes.

Today, I am craving for the preserved egg and pork congee, after I went through the refrigerator, only the capicola could be found-- well, the mufti-culture congee sounds good enough for my belly.

今天臨時想吃皮蛋瘦肉粥，好在平常吃剩的白飯我會用米:水=1:1加水打成糊，放到冷凍庫，想吃粥的時候拿出來解凍，20分鐘就有好吃的港式的粥可以吃。翻翻冰箱沒有豬肉只有義式辣味火腿片，那....煮個西洋版的瘦肉粥好了。

  Leftover white rice : water = 1:3; Some of Shred Ham(Capicola); 1 Preserved Egg(optional); Pinch of Salt & White pepper

1. Blend the rice and 33% of water into the rice paste (In order to keep chunky texture, don’t blend too long). (If you have rice paste already, skip this one)
2. In a tall soup pan, high heat, stir in the rice paste with the remaining 66% of water and stir constantly (Avoiding the bottom of pot burned).
3. Cook the congee until the thickness as preferred, add shred ham and cook for 3 minutes then remove from the heat.
4. Add the persevered egg, salt and white pepper as you prefer.

  剩飯：水=1:3；切碎的火腿片少許；皮蛋(可不加)；鹽和白胡椒粉 少許

1. 剩飯和1/3的水放到食物調理機稍打成糊。(不用打的太細，保留一些口感)(如果冷凍庫有打好的飯糊，就省掉這一步)
2. 飯和剩餘2/3的水放入大湯鍋，大火，持續攪拌以避免黏鍋。
3. 煮到喜歡的濃度時，把切碎的火腿片放入，煮3分鐘後熄火。
4. 再加半顆皮蛋就是西洋板的皮蛋瘦肉粥啦。