Emily Ho's Profile

You could use butter or a dairy-free substitute.

Regarding the brown rice syrup: yes, you can substitute another liquid sweetener like honey, maple syrup, agave nectar, or date syrup.

Yes, you should be able to find these at Whole Foods.

@becster.henrich & @tulip44 A vanilla bean gives this a richer flavor -- the vanilla really shines. However, you could substitute 1-2 teaspoons of vanilla extract.

@OlyMom I have to use gluten-free/barley-free miso myself and forgot to mention it in the post. Thanks for reminding us!

@susanna37 Yes, I always sharpen my knife right before slicing sweet potatoes!

@Emmi, yes, that color is a reflection of the surface/room it was in.

@KimberlyBrock, sorry, it's actually a 32-ounce pot, not 40 (edited post).

@craftsister Basmati rice is perfect! I haven't tried freezing congee, but I think it should work well.

@Thrift at Home Yes, that's right. Some people cook it for less time, others for longer; it depends on how much you want the rice to break down. I like the rice to be soft but not disintegrated, like the pictures in this post. I haven't made congee in a slow cooker, but theoretically it can be done. Please let us know how it goes!

@Emily_TipsonHealthyLiving Yes, now is the time!

I got the Spega Italian yogurt at Trader Joe's many years ago. Unfortunately it doesn't seem like they carry it anymore. (I think I used to see it at Gelson's in LA, too.)

For anyone in SoCal, Saint Benoît yogurt is available at the Hollywood farmers' market and Whole Foods. I usually return the pots but couldn't resist keeping a few!

@krymsen I tried variations with coconut flour and found that they were too dry. I recommend the shredded coconut/coconut butter for moisture.