A super-simplified guide to an incredibly complicated subject.
with sushi rice or Carnaroli. In these instances, multiple types will work—but to slightly different ends and with maybe slightly different cook times.
If you’re confused, just think about your final goal—do you want dry and distinct, starchy and creamy, or sticky and wadded?—then go backwards. And if you don’t love the end result, rest easy knowing there will always be another type of rice to try.To make congee, a quintessential comfort food with many regional variations across China, you’ll cook rice until it breaks down and turns the liquid into a thick, creamy porridge.
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