Chinese Breakfast Porridge (Congee), Easy Rice Recipe

Chinese breakfast porridge, often called congee or zhou, is a soft, savory rice porridge served warm with simple toppings. This stovetop version simmers white rice with ginger until creamy, then lets everyone season their bowl with scallions, soy sauce, sesame oil, and crisp youtiao or another crunchy side.

Ingredients

1 cup (200 g) uncooked white rice, such as jasmine, medium-grain, or long-grain
8 cups (1.9 L) water
3 thin slices fresh ginger (about 15 g)
3/4 teaspoon (4 g) fine sea salt, divided
1 tablespoon (15 ml) neutral oil, such as canola or grapeseed, optional
2 scallions (about 30 g), thinly sliced
1 tablespoon (15 ml) soy sauce, for serving
1 teaspoon (5 ml) toasted sesame oil, for serving
1/8 teaspoon (0.3 g) ground white pepper, or to taste
1 small youtiao, about 45 g, sliced into short pieces, optional

Instructions

Prepare the rice and toppings. Put the rice in a fine-mesh strainer and rinse under cool water, stirring it gently with your fingers, until the water runs mostly clear, about 1 to 2 minutes. Drain well. Slice the ginger and scallions, and set the soy sauce, sesame oil, white pepper, and youtiao aside so the finished porridge can be served promptly.
Start the porridge. Combine the rinsed rice, water, ginger, 1/2 teaspoon of the salt, and the optional neutral oil in a heavy 4- to 5-quart pot. Bring to a boil over medium-high heat, which usually takes about 8 minutes. Stir once or twice as it heats, scraping the bottom so the rice does not settle and catch.
Simmer slowly. Reduce the heat to low so the porridge bubbles gently, not vigorously. Set the lid slightly ajar to let steam escape and prevent boil-overs. Simmer for 55 minutes, stirring from the bottom every 10 minutes or so. As the rice softens, the grains will break down and thicken the liquid; use a wooden spoon or heatproof spatula to loosen any rice from the pot’s base.
Adjust the texture and finish. After the simmer, stir steadily for the final 4 minutes, pressing a few of the softened grains against the side of the pot if you want a smoother texture. The porridge should look creamy but still flow from a ladle. If it is thicker than you like, stir in hot water 1/4 cup (60 ml) at a time. Taste and add the remaining salt as needed, then remove the ginger slices.
Serve warm. Ladle the porridge into four bowls. Let each person add scallions, soy sauce, sesame oil, and white pepper to taste. Scatter sliced youtiao over the top or serve it alongside so it stays crisp. The porridge thickens as it stands, so have a little hot water ready for loosening individual bowls.

Tips

Choose the rice for the texture you like. Jasmine and other long-grain white rice make a relatively light, silky porridge, while medium-grain rice tends to feel a little fuller and stickier. Both work with the same liquid amount. Brown rice is not a direct substitute: its bran stays firm much longer, so it needs a different cooking time and more liquid.
Keep the heat low once the pot boils. A hard boil can make the porridge spit, evaporate too quickly, or stick before the grains soften. If it stops bubbling on low, raise the heat slightly; if the bottom catches, lower it and stir more often. A heavy-bottomed pot gives you more room for steady, gentle cooking.
Use hot water to thin it. Cold water can interrupt the simmer and cool the porridge unevenly. Add hot water a little at a time near the end, then give the pot a good stir before deciding whether it needs more. Salt and soy sauce are best adjusted after the rice has softened, since salty toppings can make a generously seasoned pot taste too strong.
Plan for the topping’s texture. Youtiao, the traditional Chinese fried dough stick, can be difficult to find outside Chinese grocery stores. Use a plain cruller or strips of lightly toasted bread instead; either gives a crunchy contrast, though neither has quite the same airy, lightly chewy texture. Add crunchy toppings at the table rather than letting them sit in the pot.

Serving Suggestions

Serve congee hot in small bowls, with the toppings arranged separately for people to add as they eat. A little soy sauce and sesame oil bring savory depth, while sliced scallions and white pepper give each bowl a fresh, gently peppery finish. Start with modest amounts of the salty condiments; a teaspoon of soy sauce can be plenty for one serving, and diners can add more to suit their taste.

For a more substantial breakfast spread, pair the porridge with youtiao, steamed buns, or a simple savory pancake. Pickled vegetables or a small dish of preserved radish are also common-style accompaniments and provide a sharp, salty contrast to the mild rice. Keep the sides in small portions so they complement rather than overwhelm the bowl. If you are serving a group, put out spoons and a small jug of hot water as well as the toppings; congee thickens quickly in individual bowls and is easy to adjust at the table.

Variations

There is no single topping combination for Chinese breakfast porridge: household preferences and regional styles vary. For a more delicate bowl, leave out the sesame oil and use only scallions, white pepper, and a small splash of soy sauce. For a deeper ginger flavor, add one extra slice while the rice simmers and remove it before serving. You can also replace up to 2 cups (475 ml) of the water with unsalted vegetable broth. Broth makes the result more savory, so taste before adding the full amount of salt.

To make a thicker, more spoonable porridge, use 7 cups (1.65 L) of water and stir more frequently near the end; add hot water if it becomes pasty. For a thinner, soupier style, begin with 9 cups (2.1 L) of water and simmer until the rice is tender. You can also cook the rice plain and let diners choose toppings such as chopped cilantro, toasted sesame seeds, or a little chili oil. These are serving options rather than required ingredients, so keep the base mild if you are feeding people with different preferences.

Storage and Reheating

Cool leftover porridge promptly and refrigerate it within 2 hours of cooking. Divide it among shallow, airtight containers so it cools more quickly, and keep toppings in separate containers to preserve their texture. Refrigerated congee keeps for 3 to 4 days. It will become quite thick as the rice absorbs liquid, which is normal; stir in water when reheating rather than judging its final consistency straight from the refrigerator.

Reheat a portion in a saucepan over medium-low heat with a splash of water, stirring often until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add more water in small amounts if needed. You can also microwave an individual serving in a loosely covered microwave-safe bowl, stirring at intervals and checking that the center is thoroughly hot. Freeze plain porridge in portions for up to 2 months for best quality; thaw it in the refrigerator and reheat it the same way. Add fresh scallions, soy sauce, sesame oil, and crunchy toppings after reheating.

Frequently Asked Questions

Is congee the same as Chinese rice porridge?

Congee is a widely used English name for rice porridge eaten across many Chinese communities, while zhou is a Mandarin word for porridge. The name, texture, liquid ratio, and toppings vary by region and household. This recipe is a simple savory breakfast style, not a claim to represent every version.

Can I make this with leftover cooked rice?

Yes. For a quicker batch, combine 3 cups (about 450 g) cooked white rice with roughly 5 cups (1.2 L) water and the ginger in a pot. Simmer gently for about 25 to 35 minutes, stirring often, until the grains soften and the texture is creamy. The result may be less cohesive than porridge made from raw rice, so mash some grains against the pot if you want it smoother, and adjust the water as it cooks.

Why is my porridge too thick or too thin?

Rice variety, pot shape, and how steadily the mixture simmers all affect evaporation and thickness. If it is too thick, stir in hot water a little at a time until it flows from a spoon. If it is thin but the rice is still firm, keep simmering gently with the lid ajar. If the rice is already tender, simmer uncovered for a few minutes, stirring frequently, to reduce excess liquid.

Do I need to soak the rice first?

No soaking is needed for this method. Rinsing removes loose surface starch and helps keep the porridge from becoming overly gummy, while the long, gentle simmer softens the grains. If you choose to soak the rice for 20 to 30 minutes, drain it well and expect it to soften sooner; begin checking the texture earlier rather than automatically simmering for the full time.

Can I cook congee in a rice cooker?

Many rice cookers have a porridge setting, but their capacity and programs differ. Use the cooker’s instructions for porridge and do not exceed its maximum fill line, since starchy liquid can foam. Start with the rice and water amounts recommended for your model, then adjust the finished texture with hot water. This stovetop recipe is written for a pot, so its timing and 8-cup water ratio may not transfer exactly to every cooker.

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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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