Porridge in Chinese: Translation and a Congee Recipe

Porridge in Chinese is usually 粥 (zhōu), a word commonly used for soft, spoonable rice porridge known in English as congee. This simple version simmers rice with water and ginger until the grains break down, then lets each person add savory toppings to taste.

Ingredients

1 cup (190 g) medium-grain white rice: This makes a creamy porridge with grains that soften and loosen as they cook. Long-grain white rice also works, though the result tends to be less cohesive.
8 cups (1.9 L) water: This gives a spoonable, moderately thick congee. Keep a little extra hot water nearby in case you prefer a thinner texture or the pot reduces more than expected.
3 thin slices fresh ginger (about 12 g): Ginger adds a gentle fragrance without making the porridge spicy. It is optional if you want a very plain base.
½ teaspoon (3 g) fine salt, optional: Use it for a lightly seasoned porridge, or leave it out if you plan to serve salty toppings such as soy sauce or preserved vegetables.
2 scallions (about 20 g), thinly sliced, for serving: Use both the white and green parts. These add a fresh, mild onion flavor and a little color.
1 tablespoon (15 ml) toasted sesame oil, for serving: A small drizzle adds a nutty aroma. You can omit it or use a neutral oil if sesame is not suitable for your table.
Optional toppings, to taste: Set out up to 2 tablespoons (30 ml) soy sauce, ¼ cup (30 g) roasted peanuts, or ¼ cup (35 g) chopped preserved vegetables. These are serving choices rather than required ingredients.

Instructions

Rinse the rice. Put the rice in a bowl, cover it with cool water, swirl it with your fingers, and pour off the cloudy water. Repeat two or three times, until the water is less cloudy. Drain well. This removes loose surface starch and helps the rice cook evenly; the rinse water does not need to become perfectly clear.
Combine the ingredients. Add the drained rice, 8 cups (1.9 L) water, ginger, and optional salt to a heavy 4-quart (3.8 L) saucepan or pot. A roomy pot matters because the mixture can bubble up as it boils. Leave the lid off for now.
Bring it to a boil. Set the pot over medium-high heat and bring the water to a steady boil, which should take about 5 minutes. Stir once or twice as it heats, scraping the bottom so grains do not settle and stick. If the pot begins to foam high, lower the heat immediately.
Simmer gently for 60 minutes. Reduce the heat to low so the porridge bubbles softly rather than boiling vigorously. Keep the lid partly ajar to prevent boil-overs, and stir every 8 to 10 minutes, especially along the bottom and corners. The rice should gradually split and release starch into the liquid. If the bubbling stops, raise the heat slightly; if it is splashing, lower it.
Adjust the texture. After an hour of simmering, stir thoroughly and check a spoonful. For a smoother, more broken-down texture, press a few grains against the side of the pot with the back of the spoon and stir them in. If the porridge seems too thick, add hot water ¼ cup (60 ml) at a time. If it is thinner than you like, simmer uncovered for another 5 to 10 minutes, stirring often.
Finish and serve. Remove the ginger slices if you do not want anyone to bite into them. Taste the porridge and add a little salt if needed. Spoon it into warm bowls and offer sliced scallions, sesame oil, and other toppings at the table so everyone can season a portion individually.

Tips

Choose the rice for the texture you want. Medium-grain white rice gives a creamy, cohesive bowl. Short-grain rice can make the porridge especially soft, while long-grain rice usually leaves more distinct grains. Brown rice is possible, but it takes longer to soften and gives a chewier, less silky result; add water as needed and expect a longer simmer.
Stir more often near the end. Rice releases starch as it breaks down, and that starch can settle on the bottom of the pot. Regular stirring prevents scorching without requiring constant attention. A heavy-bottomed saucepan is helpful if your stove runs hot.
Use broth only if you want a more savory base. Replace some or all of the water with unsalted chicken or vegetable broth. Broth makes the porridge taste fuller and can make salty toppings overpowering, so wait until the end to adjust the seasoning.
Do not judge the final thickness while it is piping hot. Congee thickens as it cools, and it also thickens considerably in the refrigerator. Add hot water when reheating rather than starting with an overly watery pot; it is easier to thin a bowl than to correct a very loose one.

Serving Suggestions

Serve the porridge hot in individual bowls, with toppings kept separate. Scallions and a little sesame oil make a simple finish; soy sauce, roasted peanuts, or finely chopped preserved vegetables bring more salt, crunch, or savory depth. Add toppings gradually, tasting as you go, because several flavorful condiments together can quickly make a mild bowl too salty.

For a more filling meal, pair congee with plain tofu, steamed greens, or a small plate of pickled vegetables. If you add cooked chicken, warm it separately and check that leftovers reach 165°F (74°C); USDA FSIS guidance sets that temperature as the safe minimum for reheated leftovers. Spoon the hot chicken over the porridge just before serving rather than simmering it in the pot, which keeps the basic rice flavor clear and makes it easier to offer different toppings.

Variations

Make it plain white congee. Leave out the ginger and salt and cook the rice with water alone. This neutral version is useful when diners want to choose their own seasoning, and it is a good way to understand the word 粥 (zhōu) in a straightforward rice-porridge context.

Use a different liquid ratio. For a thicker bowl, begin with 7 cups (1.7 L) water; for a thinner, more drinkable porridge, use 9 cups (2.1 L). The rice type, pot width, and stove all affect evaporation, so treat the amounts as a starting point and adjust near the end with hot water.

Add dried shiitake mushrooms. Soak 2 dried shiitake mushrooms (about 10 g) in hot water until soft, roughly 20 to 30 minutes, then slice them and add them to the pot. Strain the soaking liquid through a fine sieve and use it as part of the measured cooking water. It gives the porridge an earthy, savory flavor; add salt only after tasting.

Try a Cantonese-style combination. Some versions of congee are cooked with ingredients such as dried scallops, while others are kept plain and served with toppings. Dried scallops can be difficult to find and have a distinct briny flavor. For an easier pantry variation, use a few sliced dried shiitake mushrooms instead; they will not taste identical, but they add savory depth. Chinese rice porridge varies by region and household, so these are options rather than rules.

Storage and Reheating

Cool the porridge promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. Because rice porridge thickens as it sits, store it without adding extra water if you plan to reheat it; that gives you more control over the texture later. Keep toppings in separate containers when possible.

For stovetop reheating, put the amount you plan to eat in a saucepan and add a splash of water. Warm over medium-low heat, stirring frequently, until steaming hot throughout. For leftover food, USDA FSIS guidance says to reheat to 165°F (74°C); use a food thermometer to check a thick portion. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Add more water as needed, then add fresh scallions or other toppings. You can freeze plain congee in airtight portions for about 2 to 3 months for best quality; thaw it in the refrigerator and stir well as it reheats.

Frequently Asked Questions

How do you say porridge in Chinese?

The usual Chinese word for rice porridge is 粥, pronounced zhōu in Mandarin. It has a first tone, which stays high and level. The traditional and simplified Chinese characters are the same. English “porridge” can mean many grain dishes, but 粥 commonly refers to a soft, cooked grain dish, especially rice porridge.

Is 粥 the same as congee?

Congee is the English word commonly used for Chinese-style rice porridge, so 粥 (zhōu) is often translated as congee. However, 粥 is not limited to one fixed recipe: thickness, rice type, seasonings, and toppings vary. In some Chinese-speaking regions, 稀饭 (xīfàn) is also used for a thinner rice porridge, but local usage is not identical everywhere.

Can I use jasmine rice or leftover cooked rice?

Jasmine rice works; its fragrance will be more noticeable, and its grains may remain a little more distinct than medium-grain rice. Leftover cooked rice can also be turned into porridge, but it needs less cooking. Put 3 cups (about 450 g) cooked rice in a pot with roughly 4 cups (950 ml) water, simmer and stir until soft, then adjust the liquid. That is a separate shortcut and will not have quite the same texture as rice simmered from uncooked grains.

Do I need to soak the rice first?

No. Rinsing is enough for this recipe, and the rice softens during the long simmer. Soaking for 20 to 30 minutes can shorten the cooking slightly and help the grains break down, but it is optional. If you soak it, drain it well and start checking the texture before the full 60-minute simmer is up.

Why is my porridge too thick or still watery?

Rice variety, pot shape, and evaporation all affect the result. If it is too thick, stir in hot water a little at a time until it is spoonable. If it is watery but the grains are already tender, simmer uncovered and stir frequently to reduce the liquid. If the grains are still firm, keep simmering gently with the lid partly ajar; add water if the pot is getting dry before the rice softens.

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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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