Chinese Porridge Name: Congee, or Zhou, Made at Home

Chinese rice porridge is commonly called zhou (粥) in Mandarin; the English word congee is often used for this style of soft, slowly cooked rice. This simple version simmers rice with ginger until the grains break down into a warm, spoonable bowl, ready for savory toppings; recipes and textures vary across Chinese regions and families.

Ingredients

1 cup (190 g) white rice, preferably medium- or short-grain; jasmine rice also works
8 cups (1.9 L) water, plus up to 1 cup (240 ml) extra hot water if needed
1 piece fresh ginger, about 1 inch (15 g), peeled and thinly sliced
1/2 teaspoon (3 g) fine salt, or to taste
2 scallions (about 20 g), thinly sliced, for serving
1 teaspoon (5 ml) toasted sesame oil, for serving (optional)
1 tablespoon (15 ml) soy sauce, for serving (optional)
2 tablespoons (16 g) roasted peanuts, roughly chopped, for serving (optional)

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 two or three times, until the water is less opaque. Drain well. Rinsing removes some surface starch and helps the rice 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, medium-to-large saucepan. The mixture will look very watery at first. Choose a pot with plenty of headroom because simmering rice can bubble up, especially if the heat is too high.
Bring it to a boil. Set the pot over medium-high heat and bring the water to a boil, which generally takes about 5 minutes. Stir once or twice as it heats so the rice does not settle in a dense layer on the bottom. As soon as it boils, reduce the heat to low.
Simmer until the rice breaks down. Leave the lid slightly ajar and simmer gently for 60 minutes, stirring every 10 minutes and scraping across the bottom and into the corners of the pot. Keep the bubbles small and steady rather than letting the porridge boil hard. The grains should swell, soften, and begin to dissolve into the liquid. If the bottom catches or the porridge becomes thicker than you like before the grains are tender, stir in a little hot water, up to 1 cup (240 ml).
Season and check the texture. Stir in 1/2 teaspoon (3 g) salt, then taste and add a pinch more if needed. For a smoother, more unified porridge, stir vigorously for 30 to 60 seconds, pressing some of the soft grains against the side of the pot. For a looser bowl, add hot water a few tablespoons at a time. Remove the ginger slices if you prefer not to serve them.
Rest and serve. Turn off the heat and let the porridge stand for 5 minutes; it will thicken slightly as it rests. Ladle into warm bowls and add scallions, sesame oil, soy sauce, or peanuts to taste. Put extra toppings on the table so everyone can season their own serving.

Tips

Adjust the consistency with hot water. Congee thickens as it cooks and continues to thicken as it cools. Add hot water gradually near the end rather than starting with much more than the stated amount; too much liquid can make the rice take longer to break down and can leave the flavor diluted.
Keep the simmer gentle. A vigorous boil can make the porridge spit, foam over, or scorch at the base. If you see rapid bubbling, lower the heat and stir. A heavy-bottomed pot is helpful, but regular scraping with a spoon is still important.
Choose rice for the texture you like. Medium- or short-grain white rice tends to create a creamier, more cohesive bowl. Jasmine rice gives a light floral aroma and a slightly more distinct grain. Brown rice is a possible substitute, but its bran takes longer to soften, so expect a chewier result and a longer cooking time.
Season gently, then finish at the table. Soy sauce, preserved vegetables, and other toppings can be salty, so it is easier to add modest salt to the pot and let diners adjust their bowls. If the porridge gets too salty, stir in a little hot water and taste again.

Serving Suggestions

Serve zhou hot as a simple breakfast, a light meal, or one dish in a larger spread. Set out sliced scallions, a few drops of toasted sesame oil, soy sauce, and roasted peanuts for contrasting fragrance, salt, and crunch. Add toppings sparingly at first: a little soy sauce can season a whole bowl, while too many strong additions can hide the mild rice-and-ginger flavor.

For a fuller table, pair the porridge with steamed greens, stir-fried vegetables, or small savory sides such as pickled vegetables and fried dough sticks. Keep crunchy toppings separate until serving so they stay crisp. If serving several people, bring the pot to the table while hot and offer hot water alongside it; the porridge may thicken while diners are eating.

Variations

Plain rice zhou: Leave out the ginger for a very neutral base that works with sweet or savory accompaniments. The ginger in this recipe gives a gentle, warming aroma rather than a strong spicy flavor.

Chicken congee: Stir shredded, fully cooked chicken into the finished porridge and heat it through before serving. If cooking chicken specifically for this variation, use a food thermometer to confirm it reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C). Add a little extra hot water if the chicken makes the porridge too thick, then season to taste.

Century egg and pork-style toppings: Chopped century egg is a familiar topping in some versions of Chinese congee, while cooked minced pork is used in others. Century eggs may be hard to find; omit them or use a fully cooked egg for a different, milder taste and texture. If adding ground pork, cook it separately until a thermometer confirms 160°F (71°C), the USDA FSIS safe minimum for ground meat, then spoon it over the porridge.

Use another grain: A small handful of millet can be cooked with the rice for a mixed-grain porridge, though it changes the texture and may need extra water. For a practical substitute when Chinese-style rice is unavailable, ordinary medium-grain white rice works well; there is no need to use a specialty product.

Storage and Reheating

Cool leftover porridge promptly and refrigerate it within 2 hours of cooking, in shallow airtight containers. It keeps for 3 to 4 days in the refrigerator. Because rice porridge thickens considerably as it sits, store it without crunchy toppings and add fresh scallions, peanuts, or other garnishes when serving.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often and adding water a little at a time until it loosens. Heat leftovers to 165°F (74°C), checking with a food thermometer, as recommended by USDA FSIS. You can also reheat a single portion in the microwave in a covered, microwave-safe bowl, stirring partway through and checking that it is steaming evenly and reaches 165°F (74°C). Avoid repeatedly cooling and reheating the same pot.

For longer storage, freeze cooled portions in freezer-safe containers, leaving a little room for expansion. Thaw in the refrigerator and reheat to 165°F (74°C), adding water to restore a spoonable consistency. The rice may be softer after freezing, but it remains suitable for a smooth bowl of congee.

Frequently Asked Questions

What is Chinese porridge called?

In Mandarin, rice porridge is commonly called zhou (粥). Congee is the familiar English term for a rice porridge, and names and styles vary with language, region, and the ingredients used. This recipe is a basic rice-and-water version rather than a claim to represent every Chinese porridge tradition.

What is the difference between congee and rice porridge?

Congee is a type of rice porridge: rice is cooked in a generous amount of water until very soft, often until the grains partly break apart. The word rice porridge can describe similar dishes in many cuisines, while congee usually refers to an East or Southeast Asian style. There is no single fixed thickness; some bowls are quite loose and others are thick enough to mound on a spoon.

Can I make this with leftover cooked rice?

Yes. Put about 3 cups (600 g) cooked rice and 5 cups (1.2 L) water in a saucepan with the ginger, bring to a boil, and simmer gently for about 25 to 35 minutes, stirring and breaking up the rice until it reaches your preferred texture. This is a separate shortcut, so the recipe’s listed timing applies to uncooked rice, not this method. Reheat any leftovers to 165°F (74°C).

Why is my congee still watery or not creamy?

It may need more time at a gentle simmer, particularly if the heat is very low or the rice is an especially firm variety. Continue cooking and stir regularly until the grains soften and start to disperse. A hard boil is not a good fix: it can scorch the bottom before the rice has cooked through. You can also press softened grains against the pot with a spoon to help create a creamier texture.

Can I make congee ahead?

Yes. Cook it fully, refrigerate it within 2 hours, and use it within 3 to 4 days. It will be much thicker when cold, so reheat it with water in a saucepan, stirring until smooth and heating to 165°F (74°C). For the freshest texture, prepare the toppings separately and add them just before serving rather than storing them in the pot.

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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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