Congee (Rice Porridge)
Silky smooth rice porridge that is comforting, easy to digest, and endlessly customisable with toppings.
Prep: 5 minutes. Cook: 45 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 1 cup jasmine rice
- 8 cups water or chicken stock
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 2 slices ginger
- Toppings: spring onions, fried shallots, soy sauce, century egg, minced pork, or shredded chicken
Instructions
- Wash rice and drain.
- Bring water or stock to a boil in a large pot. Add ginger slices.
- Add rice. Stir to prevent sticking.
- Reduce heat to low. Simmer for 40–45 minutes, stirring occasionally, until rice breaks down into a porridge.
- Add salt and sesame oil. Stir well.
- For thicker congee, cook longer. For thinner, add more water.
- Serve in bowls with chosen toppings.
Tips for Helpers
- Stir occasionally during cooking to prevent rice sticking to the bottom.
- Using stock instead of water gives much more flavour.
- Congee thickens as it cools — add water when reheating.
Ingredient Substitutions
- Use any stock — chicken, pork, or vegetable.
- Leftover rice can be used — reduce cooking time to 20 minutes.