Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 Ooops, one correction: Geng mi/Jing Mi is actually the short grain rice used as the basis for zhou (basically your everyday short grain non-glutinous rice that you would eat on a regular basis), and nuo mi is the sweet/glutinous rice you can add a bit of to thicken things up. Sorry about that. Greg - Kristy Garry Monday, November 18, 2002 8:52 PM Congee Hi all.. Have been trying to nourish my spleen (among other things - being a student) lately by eating congee for breakfast in the mornings.. have had good results (tasty I mean) with using Da zao, Chen pi and Mu er with millet and rice and fresh cilantro as a garnish.. just today I'm trying a new combination with Long Yan Rou, Lian Zi, Shan Yao and Gou Qi Zi which I think will taste great.. Was wondering if anyone else had some good recipes or hints.. Kristy Quote Link to comment Share on other sites More sharing options...
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