Chinese Porridge Recipe: Vegan Congee with Ginger

Chinese porridge, often called congee or zhou, is a soft rice porridge cooked with plenty of water until the grains break down and the pot turns creamy. This vegan version gets savory depth from ginger, shiitake mushrooms, and scallions, and it can be finished with simple toppings at the table. Congee has many regional and family variations, so this is one flexible stovetop approach rather than a single definitive version.

Ingredients

1 cup (185 g) jasmine rice or other long-grain white rice
8 cups (1.9 L) water, plus a little more if needed
1½ inches (4 cm; about 20 g) fresh ginger, peeled and cut into thin matchsticks
5 ounces (140 g) fresh shiitake mushrooms, stems removed and caps thinly sliced
3 scallions (about 45 g), thinly sliced; keep the green and white parts separate
¾ teaspoon (4 g) fine salt, plus more to taste
1 tablespoon (15 ml) light soy sauce, plus more to serve
2 teaspoons (10 ml) toasted sesame oil
⅛ teaspoon (about 0.3 g) ground white pepper, or to taste
Optional toppings: ¼ cup (35 g) roasted peanuts, roughly chopped; ¼ cup (10 g) cilantro leaves; and 1 tablespoon (15 g) vegan chili crisp

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 looks less milky. Drain well. Rinsing removes some loose surface starch and helps the porridge cook evenly; it will still become creamy as the grains soften and release starch in the pot.
Start the porridge. Add the drained rice, 8 cups (1.9 L) water, ginger, and salt to a heavy-bottomed 4- to 5-quart saucepan or Dutch oven. Bring to a boil over medium-high heat, stirring once or twice so the rice does not settle in a dense layer on the bottom. This usually takes about 5 minutes, depending on the pot and stove.
Simmer gently. Reduce the heat to low, leaving the lid slightly ajar so steam can escape. Simmer for 50 minutes, stirring every 8 to 10 minutes and scraping the bottom and corners of the pan. Keep the mixture at a gentle, steady bubble rather than a hard boil. If it starts to spit or catch, lower the heat and stir more often. The grains should swell, split, and begin to lose their shape.
Add the mushrooms. Stir in the sliced shiitake caps and the white parts of the scallions. Continue simmering for 10 minutes, stirring several times, until the mushrooms are tender and the rice is very soft. If the porridge is thicker than you like, add hot water ¼ cup (60 ml) at a time. Stir after each addition and give it a minute to return to a simmer before deciding whether it needs more.
Season and finish. Stir in the soy sauce, sesame oil, white pepper, and most of the scallion greens. Taste carefully and add salt or a little more soy sauce if needed. The finished congee should be loose enough to pour from a ladle but should lightly coat a spoon; it thickens as it stands. Turn off the heat and let it sit for 2 minutes while you set out the toppings.
Serve hot. Ladle into warm bowls and add the remaining scallions, peanuts, cilantro, or vegan chili crisp as desired. Offer extra soy sauce and sesame oil at the table so everyone can adjust their own bowl. Stir each serving before eating, since the rice and broth can settle separately as the porridge cools.

Tips

Use a roomy, heavy pot. Rice porridge bubbles up more than plain rice and can stick if its starch settles on a thin pan. A saucepan of at least 4 quarts gives it space, while a heavy base helps distribute heat. Keep the lid ajar during simmering to reduce the chance of boil-overs.
Stir the bottom, not just the surface. A few thorough stirs during the long simmer help prevent scorching. If you notice rice catching, move the pot off the burner briefly, stir gently, and lower the heat before continuing. Avoid scraping up any browned or burnt layer, which can give the whole batch a bitter flavor.
Adjust the texture with hot water. Rice absorbs liquid at different rates depending on its variety, age, and how softly it simmers. Add hot water gradually near the end rather than starting with an excessive amount; that way, you can stop when the consistency suits you. A thicker bowl is easy to loosen, while a watery pot takes longer to reduce.
Choose a practical mushroom substitute. Fresh shiitakes add a woodsy, savory flavor. If they are hard to find, use the same amount of sliced cremini or button mushrooms; the porridge will taste milder but will still be satisfying. Dried shiitakes also work, but soak them separately until pliable, remove any tough stems, and use some of the strained soaking liquid in place of an equal amount of water.

Serving Suggestions

Serve the porridge hot as a light main dish, a breakfast, or one part of a larger meal. Its mild rice-and-ginger base pairs well with toppings that bring contrast: crunchy peanuts, fresh scallions, cilantro, sesame seeds, or a spoonful of vegan chili crisp. Add a small amount first, especially if a topping is salty or spicy, then let each person build their bowl to taste.

For a more substantial meal, serve congee with a side of blanched greens, such as bok choy or Chinese broccoli, dressed with a little soy sauce and sesame oil. Pan-seared tofu, baked tofu, or edamame also make useful accompaniments. Keep those sides separate until serving so the porridge stays smooth and the greens retain their texture. If serving a group, put toppings in small bowls and keep the congee covered over very low heat, stirring regularly and adding a splash of hot water if it thickens.

Variations

Make it with another rice. Jasmine rice gives the porridge a gentle fragrance, while ordinary long-grain white rice produces a clean, neutral flavor. Short-grain white rice can make a thicker, more cohesive bowl; check it earlier and add water as needed because it may release starch quickly. Brown rice is possible, but it needs substantially more time and liquid and will remain chewier, so it is not a direct swap for the timing in this recipe.

Add more vegetables. Stir in finely sliced carrots or a handful of chopped greens during the last 5 to 10 minutes, just long enough to soften them. Frozen peas can go in during the final few minutes. Avoid adding a large amount of cold vegetables at once, since they can stop the simmer and delay cooking; add them in small portions and let the pot come back to a gentle bubble.

Use a different savory seasoning. Replace the light soy sauce with tamari for a gluten-free option, checking the label to confirm it is suitable for your needs. For a less salty finish, use 2 teaspoons (10 ml) soy sauce to begin and add more at the table. A small amount of white miso can also season a bowl, but dissolve it in a ladleful of hot porridge off the heat rather than boiling it in the pot.

Make a simpler ginger version. Leave out the mushrooms and add another ½ inch (1 cm) of ginger if you want a plainer bowl. The result is less earthy and savory, so finish it with scallions, sesame oil, or a crisp topping. For a more substantial mushroom-forward version, use up to 7 ounces (200 g) of fresh mushrooms and allow a few extra minutes for them to become tender.

Cook it in a rice cooker only if it has a porridge setting. Rice cookers vary, and a standard white-rice cycle may not run long enough or may foam over with this much water. Follow the appliance instructions for its porridge setting, use the stated maximum fill line, and check the texture near the end. Finish with the mushrooms and seasonings as directed, cooking them until tender.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. Keep the porridge refrigerated for 3 to 4 days. It will become quite thick as the rice continues to absorb liquid, which is normal. Store crunchy toppings separately so they do not soften, and add fresh herbs only when serving.

Reheat a serving in a saucepan over medium-low heat with a splash of water, stirring frequently until steaming hot. Add more water in small amounts until it loosens to the consistency you want. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check the temperature, especially when reheating a larger portion. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the center heats evenly. Avoid reheating the same batch repeatedly; warm only the portion you plan to eat.

Congee can also be frozen in individual portions for up to 2 months for best quality. Leave a little room in freezer-safe containers for expansion, thaw overnight in the refrigerator, and reheat with water as above. The rice may soften further after freezing, so expect a thicker, less distinct texture. If it smells off, shows mold, or has been left at room temperature longer than 2 hours, discard it rather than tasting it.

Frequently Asked Questions

What is the difference between congee and rice porridge?
Congee is a type of rice porridge commonly eaten in China and across other parts of Asia, with names and preparations varying by region. In many Chinese versions, rice is simmered in a generous amount of water until the grains soften and the liquid becomes creamy. The terms are sometimes used broadly or interchangeably in English.

Can I make this recipe with leftover cooked rice?
Yes. Use about 3 cups (600 g) cooked rice and begin with roughly 5 cups (1.2 L) water, then simmer until the grains break down and the consistency is creamy, about 30 to 40 minutes. Stir often and add more hot water if it gets too thick. Because cooked rice absorbs liquid differently, use texture rather than the original timing as your guide.

Why is my congee too thick or too thin?
It thickens as it cooks and continues to thicken while standing, so a pot that looks loose at first may become spoon-coating by the time it reaches the table. For a thick batch, stir in hot water a little at a time. If it is too thin, simmer uncovered for several more minutes, stirring frequently, until some liquid evaporates and the rice softens further.

Do I have to rinse the rice?
Rinsing is helpful but not essential. It washes away loose starch and any dust from the grains, giving you a cleaner-tasting result and making it easier to judge the texture. If you skip rinsing, stir a little more often at the start and watch the pot closely because the extra surface starch can make it foam or stick sooner.

Is this Chinese porridge recipe gluten-free?
Rice, ginger, vegetables, and sesame oil are naturally gluten-free, but ordinary soy sauce often contains wheat. Use tamari or a soy sauce specifically labeled gluten-free, and check packaged toppings such as chili crisp for their ingredients. Keep in mind that ingredients and labeling vary by brand.

Can I prepare the porridge ahead?
Yes. Cook it fully, refrigerate it promptly, and reheat it gently with water when you are ready to serve. If you want to prep ingredients in advance, slice the mushrooms and scallions and refrigerate them separately for up to a day. For the freshest texture, add the crunchy toppings and herbs just before eating.

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