The Ultimate Congee (Chinese Rice Porridge/Jook/粥)
If there's one thing that's a literal hug in a bowl, it's congee. There’s nothing quite like a warm bowl of congee to soothe the soul and satisfy your appetite.
Whether you’re battling a cold, seeking a light and nourishing meal, or simply craving the comforting flavours of home, congee is the ultimate feel-good dish. This humble rice porridge has been a staple across Asian cuisines for centuries, celebrated for its simplicity, versatility, and ability to take on a range of flavours and textures.
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About this recipe
What Is Congee?
Congee is a traditional rice porridge originating in China, beloved across many Asian cuisines.
Made by simmering rice in water or stock until it achieves a creamy, soupy consistency, it’s a dish known for its simplicity and nourishing qualities. It goes by different names - jook in Cantonese, chok in Thai, and cháo in Vietnamese - but universally, it represents warmth, comfort, and adaptability.
A Global Comfort Food
Congee has cousins all around the world. It’s similar to oatmeal in the West, arroz caldo in the Philippines (a ginger-spiced rice porridge), or even risotto, although these dishes have their own unique flavour profiles.
On the sweeter side, rice pudding shares some textural similarities but lacks congee’s savoury essence. What unites them is their shared status as wholesome, soothing dishes loved in times of need or celebration.
Unlike its counterparts, congee is more than a meal - it’s a culinary canvas. Its ability to be both humble and indulgent makes it a favourite for many. Whether you’re seeking comfort on a cold day, recovering from illness, or exploring creative ways to elevate a classic, congee offers something for everyone.
Customisability at Its Best
One of congee’s most celebrated features is its versatility. It can be as simple or elaborate as you want.
- Classic simplicity: A plain base flavoured with ginger and soy sauce.
- Hearty meal: Add shredded chicken, century eggs, or minced pork for protein.
- Gourmet twist: Garnish with crispy shallots, scallions, sesame oil, or fresh herbs for a layered flavour profile.
The beauty of congee lies in its ability to adapt to any mood or ingredient on hand.
How to Make the Perfect Congee
This recipe will guide you through creating the ultimate congee - silky, creamy, and bursting with flavour. Whether you keep it plain for a light base or load it up with toppings, you’ll have a dish that embodies comfort, versatility, and tradition in every bite.
Ingredients
- 1/2 cup of white rice (jasmine or short-grain works best)
- 1 litre (4 cups) water (more may be needed as you cook, adjust based on desired thickness)
- 1 thumb-sized piece of ginger, grated
- 1-2 cloves garlic, grated
- 1 tsp salt (or to taste)
- 1 tsp msg (optional)
Suggested toppings, feel free to adapt to personal preference
- Chopped spring onions
- Poached egg/soft boiled egg
- Century egg or salted egg
- Crispy garlic and/or garlic
- Light soy sauce
- Fish sauce
- Sesame oil
- Fresh coriander
- Pickled vegetables
- Shredded chicken/pork/fish
Pair it with
Instructions
1. Wash the rice
Start by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures a smooth texture.
2. Cook the rice to make the congee base
In a large pot, combine the rinsed rice with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer, stirring occasionally to prevent sticking.
Let the rice cook for about 30-45 minutes until it starts to breaks down and becomes creamy. Depending on your preference of texture, you can cook for longer until it's perfect, or even use a whisk to break up the grains further.
3. Season and add flavour to taste
Add the salt, MSG, and grated ginger and garlic. Stir through and adjust to taste.
4. Add protein (optional)
If you’re adding cooked protein, stir it in during the last 10 minutes of cooking to warm it through and infuse the congee with flavour. I like to poach an egg on the side so this is when I'd do this.
5. Adjust the consistency
If the congee is too thick for your liking, simply add more hot water or stock and stir well until you achieve your desired consistency.
6. Top and serve
Ladle the congee into bowls and top with your favourite garnishes. Drizzle with soy sauce and sesame oil for an added umami boost, and enjoy it piping hot.
Notes:
- Rice-to-water ratio: The key to perfect congee lies in the rice-to-liquid ratio. For a thicker porridge, use 1:6; for a soupier texture, go up to 1:8 or even 1:10.
- Leftovers: Congee thickens as it cools. To reheat, simply add a splash of water or stock and warm it up on the stove, stirring to combine.
- Use a pressure cooker to save time!: If you’re short on time, cook the congee in a pressure cooker for about 20–25 minutes.
FAQs
Can I use leftover rice to make congee?
Absolutely! Using leftover cooked rice is a great shortcut. Just reduce the cooking time since the rice is already softened, and adjust the liquid to get your desired consistency.
What kind of rice works best for congee?
Short-grain or medium-grain rice is ideal because they become nice and starchy when cooked, creating that creamy texture. However, you can use long-grain rice or even a mix of grains for a different spin.
Can I make congee without a stovetop?
Yes, congee can be made in a rice cooker, Instant Pot, or slow cooker. For a rice cooker, just use the porridge setting. For an Instant Pot, pressure cook on high for 20 minutes and let the pressure release naturally. A slow cooker works well for overnight congee - just cook on low for 6–8 hours.
How can I customise my congee?
The options are endless! You can add:
- Proteins: Shredded chicken, pork, minced beef, fish, or even tofu.
- Toppings: Spring onions, fried shallots, century eggs, or chilli oil.
- Flavours: Ginger, soy sauce, sesame oil, or stock cubes for an umami boost.
Can I make congee vegetarian or vegan?
Definitely. Swap out chicken or beef stock for vegetable stock or water, and load up on toppings like mushrooms, crispy tofu, or pickled vegetables.
Is congee gluten-free?
Yes, as long as you use gluten-free stock and seasonings like tamari instead of regular soy sauce. Double-check any toppings to ensure they’re gluten-free too.
How do I store and reheat leftover congee?
Store congee in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen it up if it’s thickened.
Can I freeze congee?
Yes! Freeze in portions for up to 2 months. Defrost in the fridge overnight, then reheat with a little extra liquid to restore its creamy consistency.
Why is my congee too thick or watery?
Congee naturally thickens as it cools. If it’s too thick, add more water or broth while reheating. If it’s too watery, let it simmer a bit longer to reduce the liquid.
Video demonstration
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