Chinese Rice Porridge (Jook): A Simple Stovetop Recipe

Chinese rice porridge, often called jook in Cantonese and congee in English, is a soft, savory bowl made by simmering rice with plenty of water or stock until the grains break down. This simple stovetop version uses ginger and scallions for gentle flavor, and its toppings can be changed to suit the meal or what is on hand.

Ingredients

1 cup (185 g) medium-grain white rice, or short-grain rice
8 cups (1.9 L) water, or use low-sodium chicken or vegetable stock for a fuller, more savory base
1 piece fresh ginger, about 2 inches (5 cm) or 20 g, peeled and cut into thin slices
1 teaspoon (5 g) fine salt, plus more to taste
2 scallions, about 30 g, thinly sliced, white and green parts separated
1 teaspoon (5 ml) toasted sesame oil, for finishing
1 teaspoon (5 ml) light soy sauce, for serving, optional
1 teaspoon (5 ml) rice vinegar, for serving, optional
¼ cup (10 g) fresh cilantro leaves, for serving, optional
¼ cup (20 g) crispy fried shallots, for serving, optional
2 teaspoons (6 g) toasted sesame seeds, for serving, optional
1 small red chile, thinly sliced, for serving, optional

Instructions

Rinse the rice. Put the rice in a fine-mesh strainer and rinse it under cool running water, swishing it gently with your fingers, until the water looks less cloudy. Drain well. Rinsing removes loose surface starch, helping the porridge cook evenly rather than forming a gummy layer on the bottom. It does not need to run perfectly clear.
Bring the ingredients to a simmer. Add the drained rice, water or stock, ginger, salt, and the white parts of the scallions to a heavy-bottomed pot of at least 5-quart (4.7 L) capacity. Bring to a boil over medium-high heat, stirring once or twice so the rice does not settle. This usually takes about 8 minutes, depending on the pot and stove.
Simmer slowly. As soon as the liquid boils, lower the heat to maintain a gentle, steady simmer. Leave the lid slightly ajar to limit splashing and prevent the pot from boiling over. Simmer for about 70 minutes, stirring and scraping the bottom every 8 to 10 minutes. Stir more often near the end, when the rice is thicker. The grains should soften and partly dissolve, leaving a creamy porridge with some visible rice.
Adjust the consistency. If the porridge becomes thicker than you like before the rice is fully tender, stir in hot water ¼ cup (60 ml) at a time. If it still looks quite brothy after 70 minutes, simmer for another 5 to 10 minutes, stirring frequently. The mixture thickens as it sits, so stop cooking while it is a little looser than your ideal serving texture.
Season and finish. Remove the ginger slices if you prefer not to eat them. Stir in the sliced scallion greens and sesame oil, then taste and add salt as needed. If using stock, check the seasoning before adding more salt because stock can vary in saltiness. Allow about 2 minutes for the scallions to soften in the hot porridge.
Serve hot with toppings. Ladle the jook into warm bowls. Offer soy sauce, rice vinegar, cilantro, fried shallots, sesame seeds, or chile at the table so each person can season their own bowl. Add toppings just before eating to keep crisp ingredients crunchy.

Tips

Choose the rice for the texture you want. Medium- or short-grain white rice releases starch readily and makes a creamy bowl. Long-grain white rice also works, but the grains may remain more distinct. Brown rice needs more liquid and substantially longer cooking, so it is not a direct swap in this timing; follow the package’s cooking needs and add liquid as necessary.
Keep the simmer gentle. A hard boil can make the porridge spit and stick, while too little heat leaves the rice intact for longer. Once the liquid reaches a boil, lower the heat and look for small, steady bubbles. Use a heavy-bottomed pot and scrape across its base when stirring, especially during the final 20 minutes.
Use stock thoughtfully. Water gives a clean rice-and-ginger flavor; low-sodium stock makes the base more savory. If using regular salted stock, reduce or omit the teaspoon of salt at the start and adjust at the end. A splash of water can also soften a strongly flavored stock.
Plan for thickening. Jook continues to absorb liquid as it cools, so do not cook it down to a stiff paste. Keep a kettle of hot water nearby if you want to loosen individual bowls. For a silkier result, stir vigorously for a few seconds at the end to break up more of the softened grains.

Serving Suggestions

Serve jook as a warming breakfast, a light lunch, or part of a larger meal. It is satisfying on its own with scallion greens and sesame oil, but a table of small toppings lets everyone make a bowl that suits them. Try soy sauce for saltiness, rice vinegar for a sharp note, cilantro for freshness, and fried shallots or sesame seeds for crunch. Use chile sparingly if you want the ginger and rice to stay at the center of the flavor.

For a more substantial bowl, top each serving with cooked shredded chicken, sliced cooked pork, pan-fried tofu, or a handful of cooked mushrooms. These are serving additions, not ingredients that need to cook in the porridge. If using cooked leftovers, reheat them safely before adding them, or warm them in the hot porridge until steaming. Keep wet or crunchy toppings separate until serving so they do not change the texture of the pot.

Variations

Chicken jook: Use chicken stock in place of some or all of the water, then top the finished porridge with cooked shredded chicken and extra scallions. A little white pepper is a common-style finishing touch in many versions. For a lighter base, use half stock and half water; the rice and ginger will remain more prominent.

Vegetarian or vegan jook: Cook the rice in water or vegetable stock and finish with sesame oil, tofu, mushrooms, or blanched greens. For a deeper savory flavor without meat, simmer a few dried shiitake mushrooms with the rice, then remove and slice them for topping. If using dried mushrooms, soak them according to their package directions and include their strained soaking liquid as part of the measured cooking liquid.

Different aromatics: Add a lightly crushed garlic clove with the ginger, or use white pepper at the end. These additions make the bowl more aromatic without changing the basic method. For a less pronounced ginger flavor, use fewer slices and remove them before serving; for a stronger one, grate a little fresh ginger into each bowl.

Rice-cooker approach: Rice cookers vary, and many standard models are not designed for a long, liquid-heavy porridge cycle. Use a porridge setting only if your cooker’s manual recommends it for this quantity, and do not fill past its marked limit. Otherwise, the stovetop method gives you better control over stirring, evaporation, and the final consistency.

Storage and Reheating

Cool leftover porridge promptly and refrigerate it within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. Jook thickens considerably when chilled, so store it without extra toppings and expect to add liquid when reheating. Do not leave the pot at room temperature for an extended period.

Reheat a portion in a saucepan over medium-low heat with a few tablespoons of water or stock, stirring frequently until hot throughout. Add more liquid gradually until it is as loose as you like. If using a microwave, cover the bowl loosely, stir once or twice during heating, and check that there are no cool spots. USDA FSIS advises reheating leftovers to 165°F (74°C); check with a food thermometer. Freeze portions in airtight containers for up to 2 months for best quality, thaw overnight in the refrigerator, and reheat as above.

Frequently Asked Questions

Is jook the same as congee?

Jook is a Cantonese name for rice porridge, while congee is a widely used English term for Chinese rice porridge and related regional preparations. Names, ingredients, and preferred textures vary among Chinese regions and families. Some versions are plain and served with toppings; others are cooked with ingredients such as meat or seafood.

Can I use leftover cooked rice instead of uncooked rice?

Yes, though the cooking time and texture will differ. Put about 3 cups (450 g) cooked rice in a pot with 5 cups (1.2 L) water or stock and the ginger, then simmer gently for about 30 to 40 minutes, stirring often, until the grains break down. Add more hot liquid if needed, and season to taste. Starting with cooked rice usually makes a less uniform porridge than simmering raw rice from the beginning.

Why is my jook too thick or too thin?

Rice variety, pot width, heat level, and the tightness of the lid all affect evaporation. If it is too thick, stir in hot water a little at a time. If it is too thin, simmer uncovered for several more minutes and stir frequently so the bottom does not scorch. Remember that it will thicken further as it cools.

Do I need to soak the rice first?

No. Rinsing is enough for this recipe, and soaking is not needed to get tender, broken-down grains. If you choose to soak the rice to shorten the simmer slightly, drain it well and begin checking the texture earlier; the exact time saved depends on the rice and how long it soaked.

Can I make jook ahead?

Yes. Cook it fully, refrigerate it within 2 hours, and keep it covered for up to 3 to 4 days. The texture will become much thicker in the refrigerator, but it loosens readily with water or stock while reheating. For the freshest texture, prepare toppings separately and add them to each bowl just before serving.

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