Chinese porridge, often called congee or zhou, is rice simmered with plenty of water until the grains soften and the pot turns creamy. This simple, gently seasoned version makes a comforting base for crisp scallions, sesame oil, soy sauce, or other toppings, and its texture is easy to adjust to taste.
Ingredients
- 1 cup (190 g) jasmine rice or medium-grain white rice
- 8 cups (1.9 L) water, plus a little more if needed
- 3 thin slices fresh ginger (about 10 g), optional
- ½ teaspoon (3 g) fine salt, or to taste
- ⅛ teaspoon (about 0.3 g) ground white pepper, optional
Instructions
- Rinse the rice. Put the rice in a bowl, cover it with cool water, and swish the grains with your fingers. Pour off the cloudy water and repeat two or three 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 make the water perfectly clear.
- Bring the rice and water to a boil. Transfer the drained rice to a heavy, medium-large pot. Add 8 cups (1.9 L) water and the ginger, if using. Set the pot over medium-high heat and bring it to a boil, stirring once or twice so rice does not settle and stick on the bottom. This usually takes about 5 minutes, depending on the pot and burner.
- Simmer until creamy. As soon as the water boils, reduce the heat to low so the liquid bubbles gently rather than boiling hard. Leave the pot partly uncovered to prevent it from boiling over. Simmer for 60 minutes, stirring every 10 to 15 minutes and scraping the bottom and corners of the pot. In the last 15 minutes, stir more often because the thickening rice is more likely to catch. The grains should be very soft and partly broken down, with a loose, spoonable consistency.
- Season and adjust the texture. Stir in the salt and white pepper, if using. Remove the ginger slices if you prefer not to serve them. If the porridge is thicker than you like, add hot water a few tablespoons at a time and stir until loosened; if it seems thin, simmer it uncovered for another 5 to 10 minutes, stirring frequently. Taste and add a little more salt if needed, then serve hot with toppings.
Tips
- Choose a pot with room to spare. Rice and water look like a small amount at first, but the mixture bubbles as it cooks. A heavy 4-quart (about 3.8 L) pot or larger gives you room to stir and lowers the chance of a boil-over. Keep the lid partly off, especially during the first part of the simmer.
- Keep the heat gentle and stir the bottom. A vigorous boil can make the liquid evaporate before the grains soften, while an unstirred pot can scorch where rice collects. If the porridge bubbles too actively, turn the burner down. A heat diffuser can help on a burner that runs hot.
- Use water as your first adjustment. Congee thickens as it sits, and different rice varieties release starch at different rates. Add hot water gradually rather than trying to correct it with a large pour. For a thicker bowl, simmer a little longer; for a looser bowl, thin it just before serving.
- Make the base mild, then season each bowl. A lightly salted pot works with salty toppings such as soy sauce or preserved vegetables. If you plan to serve the porridge plain, taste it at the end and season the pot more assertively. Use low-sodium soy sauce or a splash of water if a topping makes a bowl too salty.
Serving Suggestions
Serve congee steaming hot in individual bowls, with toppings set out separately so everyone can season their own. Thinly sliced scallions, a few drops of toasted sesame oil, white pepper, and a small splash of light soy sauce are easy choices. Add toppings in modest amounts at first: the porridge is mild, so a little salty or aromatic garnish can go a long way.
For contrasting texture, try roasted peanuts, crisp fried shallots, or finely chopped fresh cilantro. A spoonful of chili oil adds heat, while finely shredded ginger gives a fresher, sharper note than the slices simmered in the pot. If using preserved vegetables or salted toppings, taste them before adding extra salt to the bowl. For a fuller meal, serve the porridge alongside steamed greens, stir-fried vegetables, or a small plate of tofu.
Congee is also comfortable to eat on its own as a light breakfast or supper. Put the bowls on the table as soon as the porridge is ready; it cools fairly quickly, and it continues to thicken while waiting. Keep a kettle of hot water nearby so diners can loosen individual portions without changing the seasoning in the whole pot.
Variations
Make it with stock. Replace some or all of the water with unsalted vegetable stock for a more savory base. Stock varies in saltiness, so leave out the salt initially and season after the rice is tender. The finished porridge will taste more deeply seasoned than the clean, rice-forward water version.
Add mushrooms. Stir in sliced shiitake or other mushrooms during the final 20 minutes, allowing them to soften as the porridge finishes. Dried shiitake can also be used: soak them according to the package directions, slice them, and add a little of their strained soaking liquid in place of an equal amount of water. Dried shiitake are a practical stand-in when fresh shiitake are difficult to find, but they bring a more concentrated, earthy flavor.
Try the classic topping of century egg. Century egg, also called preserved egg, is a traditional topping in some Chinese congee preparations. Peel and chop it, then add it to bowls just before serving with scallions and ginger. It has a rich, savory flavor and a soft, firm texture. If it is not available, silken tofu with a little soy sauce gives a gentle, mild topping, though it will not reproduce the distinctive preserved-egg taste.
Use a different rice. Jasmine rice gives a fragrant, relatively loose porridge, while medium-grain rice tends to produce a silkier, thicker body. Short-grain rice also works and can become quite creamy. Brown rice needs substantially longer to soften and will remain chewier, so it is not a direct swap in this timing; use a recipe designed for brown rice or expect a longer simmer and more water.
Make a ginger-forward bowl. Add a few extra slices of ginger to the pot, or top each serving with finely julienned fresh ginger. For a little fragrance without a strong ginger taste, keep the listed amount and remove the slices before serving. Avoid adding a large amount of sesame oil to the pot itself; its aroma is clearest when drizzled over individual bowls.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. Cooked congee keeps for 3 to 4 days in the refrigerator. It becomes much thicker as the rice absorbs liquid, so store it as it is rather than adding a large amount of water before chilling. Keep toppings separate when possible, especially fresh herbs and crunchy garnishes.
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 the porridge is loose and steaming. You can also microwave a serving in a covered microwave-safe bowl, stirring every minute or so and adding water as needed. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the entire pot. For longer storage, freeze cooled portions in freezer-safe containers; thaw in the refrigerator and expect to add water and stir well when reheating.
Frequently Asked Questions
What is the difference between Chinese porridge and congee?
In English, “congee” commonly refers to rice porridge associated with Chinese cuisines, while “Chinese porridge” is another understandable name for it. The Chinese word zhou is also used for porridge. Names, thickness, rice choices, and toppings vary across regions and households, so this is a flexible basic version rather than a single definitive style.
Can I use leftover cooked rice instead of uncooked rice?
Yes, but it is a different, quicker method and the texture may be less uniformly creamy. Put about 3 cups (450 g) cooked rice in a pot with 5 to 6 cups (1.2 to 1.4 L) water or unsalted stock, then simmer and stir until the rice breaks down and the porridge reaches your preferred thickness. Start checking after about 25 minutes and add more liquid if needed. The recipe above uses uncooked rice and its stated timing applies to that method.
Why is my congee still watery after an hour?
It may need more time at a gentle simmer, particularly if the heat was very low or you used a rice variety that releases less starch. Continue cooking uncovered for 5 to 10 minutes and stir regularly. If the grains are tender but the liquid is still looser than you want, keep simmering; if the rice is already soft and the bowl is only slightly thin, remember that it will thicken as it cools.
Can I make this recipe in a rice cooker?
Possibly, if your cooker has a porridge setting and enough capacity for the rice and water to bubble safely. Follow the cooker’s guidance for its maximum porridge fill line; the 1:8 ratio in this recipe may exceed the safe amount for a small machine. Do not use a standard rice cycle unless the manufacturer says it is suitable for porridge, since the longer cooking time and foaming can cause overflow.
Can I soak the rice before cooking?
You can soak it, but it is not necessary for this recipe. Soaking for 20 to 30 minutes can help the grains soften sooner, though the total cooking time will be shorter and may vary; start checking the texture earlier rather than following the full simmer time automatically. Drain the soaking water and use the measured 8 cups (1.9 L) fresh water for cooking.
How do I keep the porridge from sticking?
Use a heavy-bottomed pot, bring the mixture to a boil while stirring, then lower the heat to a quiet simmer. Stir along the bottom every 10 to 15 minutes and more often as the porridge thickens near the end. If you notice a scorched smell, do not scrape a burnt layer into the rest of the pot; carefully transfer the unburned porridge to a clean pan and continue with lower heat.
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