Chinese rice porridge, commonly called congee, is a soft, gently seasoned dish made by simmering rice in plenty of water until the grains break down and the liquid turns creamy. This simple stovetop version uses ginger for warmth and leaves room for the savory toppings and regional or family touches that make congee personal.
Ingredients
- 1 cup (185 g) long-grain white rice: Jasmine rice is a fragrant choice, while ordinary long-grain rice makes a clean, mild-tasting porridge. Short-grain rice also works and tends to make the finished congee thicker and stickier.
- 8 cups (1.9 L) water: This makes a spoonable, medium-thick congee. Keep a little extra hot water nearby in case you prefer a looser consistency or the porridge thickens more than expected.
- 1 piece fresh ginger, about 1½ inches (4 cm) or 20 g: Peel it and slice it thinly. The slices season the cooking liquid and can be removed before serving.
- ¾ teaspoon (4 g) fine salt: This lightly seasons the base without making it too salty for soy sauce or other toppings.
- ⅛ teaspoon (0.3 g) ground white pepper: Optional, but it adds a gentle peppery warmth often used in savory Chinese-style porridge. Use black pepper if that is what you have; its flavor is more pronounced.
- 2 scallions (about 20 g), thinly sliced: Optional garnish for freshness and a little crunch.
- 2 teaspoons (10 ml) light soy sauce: Optional, for serving. Add a small amount to each bowl rather than salting the whole pot more heavily.
- 1 teaspoon (5 ml) toasted sesame oil: Optional, for serving. A few drops add a nutty aroma, so it is best used sparingly.
Instructions
- Rinse the rice. Put the rice in a bowl, cover it with cool water, and swirl the grains with your fingers. Pour off the cloudy water and repeat three or four times, until the water is less milky. Drain well. Rinsing removes loose surface starch and helps the porridge cook evenly; it does not need to run perfectly clear.
- Combine the rice, water, and ginger. Add the drained rice, 8 cups (1.9 L) water, and sliced ginger to a heavy-bottomed pot with a capacity of at least 5 quarts (4.7 L). The mixture will look very watery at first, which is right for congee. Leave the lid off or slightly ajar so the pot does not boil over.
- Bring the pot to a boil. Set it over medium-high heat and stir once or twice as it warms, scraping across the bottom to loosen any grains that settle. When the liquid reaches a steady boil, reduce the heat promptly. A vigorous rolling boil can make starchy liquid foam up and spill over.
- Simmer until creamy. Cook uncovered or with the lid slightly ajar at a gentle simmer for 60 to 65 minutes. Stir every 8 to 10 minutes at first, then more often during the final 15 minutes as the porridge thickens. Scrape the bottom and corners of the pot each time. The rice should be very soft, with many grains split and partly dissolved into the liquid.
- Adjust the texture and season. If the congee looks too thick, stir in hot water ¼ cup (60 ml) at a time until it is as loose as you like. Stir in the salt and white pepper. Remove the ginger slices if you do not want to eat them, then taste and adjust the seasoning. The porridge should be mild enough to pair with savory toppings.
- Serve hot. Ladle the congee into bowls and finish with scallions, a little soy sauce, or a few drops of sesame oil. Set any extra toppings on the table so everyone can season a bowl to taste. The porridge will continue to thicken as it stands, so loosen it with a splash of hot water before serving if needed.
Tips
- Choose a pot with room to spare. Rice releases starch as it cooks, and the liquid can foam when it first boils. A wide, heavy pot with plenty of headroom is easier to manage than a small saucepan. Keep the heat at a quiet simmer once the rice is cooking; high heat can scorch the bottom before the grains soften.
- Stir more often near the end. Early in cooking, occasional stirring is usually enough. As the rice breaks down and the mixture thickens, it is more likely to stick, so scrape the base and corners every few minutes. If a thin layer catches, do not scrape burnt bits into the rest of the pot; transfer the unburnt porridge to a clean pot.
- Change the rice with the texture in mind. Jasmine rice gives a light floral aroma. Short-grain rice makes a denser, more cohesive bowl, while brown rice takes longer to soften and produces a chewier porridge. For brown rice, add extra water as needed and expect a longer simmer; begin checking for tenderness after about 90 minutes rather than relying on the white-rice timing.
- Season the bowl, not just the pot. Keep the basic congee gently salted, then let soy sauce, sesame oil, scallions, or other toppings provide extra flavor. This avoids an overly salty batch when several people want different garnishes. If the finished porridge tastes flat, first add a small pinch of salt and taste again.
Serving Suggestions
Serve congee hot in individual bowls as breakfast, a light meal, or part of a larger spread. Its mild base pairs well with salty, crisp, pickled, or aromatic accompaniments. Try sliced scallions, a few drops of sesame oil, light soy sauce, toasted sesame seeds, or finely chopped cilantro. Add toppings in modest amounts at first; strong flavors can quickly overwhelm the delicate rice and ginger.
For a more filling bowl, offer sliced mushrooms, cooked greens, or shredded cooked chicken alongside the plain porridge. If using cooked leftovers as a topping, reheat them safely to 165°F (74°C) before serving. Crisp fried dough sticks are a familiar accompaniment in some Chinese breakfast settings, though toast or crackers can also add a contrasting crunch. A small dish of pickled vegetables or chili oil lets diners adjust each spoonful without changing the whole pot.
Variations
Make it with stock. Replace some or all of the water with unsalted chicken or vegetable stock for a more savory base. Stock can make the porridge saltier, so wait until the end to add the measured salt and taste before seasoning. If the stock is strongly flavored, use half stock and half water to keep the rice at the center of the dish.
Add mushrooms. Stir in about 1 cup (70 g) thinly sliced fresh shiitake or cremini mushrooms during the final 20 minutes of simmering. Dried shiitake are a traditional, more concentrated option: soak 3 to 4 mushrooms (about 15 g) in hot water until pliable, slice them, and add them with some strained soaking liquid. Dried shiitake may be harder to find; fresh mushrooms are a practical substitute with a milder, less intense flavor.
Cook with chicken. For chicken congee, add about 8 ounces (225 g) boneless, skinless chicken thighs to the pot during the final 25 to 30 minutes, then simmer until cooked through. Check the thickest part with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Remove the chicken, shred it, and return it to the pot. Keep the simmer gentle and add water if the rice thickens before the chicken is done.
Use a different grain. Millet can be cooked into a similar soft porridge, but it has a distinct, slightly earthy flavor and will not taste exactly like rice congee. For a practical adjustment, replace up to ¼ cup (45 g) of the rice with rinsed millet and keep the total grain amount the same. Check the texture near the end and add hot water if needed. Regional and household versions vary, so there is no single required topping or rice variety.
Storage and Reheating
Cool leftover congee promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. The rice absorbs liquid as it sits, so a chilled portion may look much thicker than it did in the pot; that is normal. For longer storage, freeze in meal-size portions for up to 2 months for best quality, leaving a little room in each container for expansion.
Reheat a portion in a saucepan over medium-low heat with a splash of water, stirring often until smooth and steaming throughout. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. Add more water a tablespoon or two at a time to restore a spoonable texture. You can also microwave a covered portion in a microwave-safe bowl, stirring every minute or so; cover loosely to let steam escape and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot; warm only what you plan to eat.
Frequently Asked Questions
What is the difference between congee and rice porridge?
Congee is a type of rice porridge, and the words are often used interchangeably in English. The consistency and name vary across Chinese regions and households. Some versions are thick enough to hold on a spoon, while others are loose and brothy; this recipe lands in the middle and can be adjusted with water.
Can I make this congee with leftover cooked rice?
Yes. Put 3 cups (about 450 g) cooked rice, 5 cups (1.2 L) water, and the ginger in a pot. Bring to a boil, then simmer gently for about 30 to 40 minutes, stirring frequently, until the rice has softened into a porridge. Add more water if it becomes too thick, then season with salt and pepper. The texture may be less silky than congee made from uncooked rice.
Why is my congee still watery or the rice still firm?
It may need more time at a gentle simmer, especially if the heat is very low or the rice variety is different. Continue cooking and check every 5 to 10 minutes, stirring the bottom of the pot. If the rice is soft but the liquid is too loose, simmer uncovered a little longer. If the liquid has nearly disappeared while the grains remain firm, add hot water and keep cooking.
Can I make congee in a slow cooker?
Yes, though the timing and texture vary by appliance. Combine the rinsed rice, water, and ginger in a slow cooker and cook on low until the rice is fully soft, usually about 6 to 8 hours. Check the manufacturer’s instructions for fill limits, and stir near the end if practical. Add salt only after cooking, then thin the porridge with hot water as needed.
Can I make the recipe without ginger?
Yes. Leave it out for a very plain rice porridge, or use a few thin slices of scallion while cooking and remove them before serving. Ginger is a flavoring, not essential to the rice-to-water method. If you use stock or strongly flavored toppings instead, taste the finished bowl before adding extra salt.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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