Tried this frozen rice 20-minute congee. I didn’t follow exactly the recipe, but the rice was washed and frozen for more than 20 hours. Result: after 20 minutes, the rice were reasonably broken down. Around 30 minutes, the congee was in the acceptable state, not yet silky. Normally, for me, a silky restaurant like jook needs more than an hour or rather 1.5 hour cooking, it seems with this method, as @yimster state, reduces about half the time.
I wonder I used more time because I have started with cold liquid and to thin the congee during cooking, I also add cold liquid.
Next time I will try the tips of Mui Kee (in the first video) by adding a thousand year egg and oil. I wonder preserved salty duck egg could do the trick? Anyone ever tried adding egg?
