(1) To buy it from the Guardian Bookshop for £22.50, click here Uyen Luu’s seabass congee Facebook Twitter Pinterest Romas Foord for the Observer With kale, ginger and dill Congee is a soup usually made from leftover cooked rice and is a breakfast favourite in Vietnam.
(2) In study B, test meals of 300 ml of steamed rice, congee, 16.6% glucose, 5% glucose or a combined congee-metoclopramide meal (in which 10 mg metoclopramide i.v.
(3) When the congee has come back to the boil add the dill and the strips of fish and gently stir, being careful not to damage the delicate flesh.
(4) was given 15 min before the congee was eaten) were given to seven subjects.
(5) In study A, consisting of four groups of six subjects each, we measured the differences in pH, viscosity, and osmolality of in vivo and in vitro samples of steamed rice, congee, and 16.6 and 5% glucose solutions in 300-ml volumes.
(6) The incremental glucose response to steamed rice was greater than that to congee, but the incremental insulin response was greatest with congee plus metoclopramide.
(7) Metoclopramide increased the gastric emptying of congee to that approaching steamed rice.