Am rating this as the best, even though I changed the ingredients and quantities a bit, since I didn't have all the stuff and wanted to cook something different. I used fish (tilapia) and unpolished brown rice, which is what I had handy, and it still turned out a winner. For this type of rice, it's better to use a bit more water; instead of 2.5 cups as called for 2 servings, I used 4 cups, since the brown rice needs to take in more water to get that congee texture. Thanks for the recipe!

Reviewed On: Jun. 4, 2007