Congee: How to Make Chinese Rice Porridge with Simple Steps and Fresh Garnishes

Chinese rice porridge, also called congee, is a soft rice dish cooked in a large amount of water or chicken broth. It is eaten across Asia and may be named juk, zhou, or ganji. This recipe serves four and uses round rice, long simmering, and simple seasonings. Add spring onions, coriander, sesame seeds, and ginger at the end.

Congee cooks slowly until the rice breaks down into a thick mash. Plan for about 1 hour 45 minutes to 2 hours on low heat. You can season each bowl with light soy sauce, sesame oil, and white pepper. The base stays plain, so it suits breakfast or a light meal, with toppings chosen to taste.

Use round rice for a smooth texture. Wash and drain it, but do not wash it too much. Choose water for a clean taste, or chicken broth for a fuller taste. The garnish adds colour and bite. Measure seasonings lightly first, then adjust in the bowl so the congee does not turn too salty.

• Round rice: 220 g
• Water or chicken broth: 2.5 L
• Light soy sauce: 1–2 tbsp, plus more to taste
• Sesame oil: 1–2 tsp, plus more to taste
• White pepper: 1/8–1/4 tsp, plus more to taste
• Spring onions (chopped): 3
• Fresh coriander leaves (chopped): 4 tbsp
• Toasted sesame seeds: 2 tbsp
• Fresh ginger (sliced): 30 g

Equipment

Use a pot that holds at least three litres, since the liquid level starts high and can bubble up. A heavy pot helps keep a steady simmer and reduces sticking. Keep a lid nearby, but do not seal the pot tight if the congee is boiling, as it may boil over.

• Large pot or deep pan (3 L or more)
• Measuring jug
• Kitchen scale
• Wooden spoon or ladle
• Knife and chopping board

Procedure

Follow the steps in order and keep the heat low after the first boil. Stir now and then, mainly near the end, so the rice does not stick. If the congee gets too thick before the rice fully breaks down, add a little more hot water and keep cooking.

1. Put 220 g washed, drained rice in a large pot. Add 2.5 L water or chicken broth.
2. Bring to the boil over medium-high heat, stirring once or twice.
3. Turn the heat down to low. Simmer for 1 hour 45 minutes to 2 hours, until the rice turns into a mash.
4. Stir more often in the last 20 minutes, scraping the bottom lightly.
5. Season with 1–2 tbsp light soy sauce, 1–2 tsp sesame oil, and 1/8–1/4 tsp white pepper.
6. Serve hot. Top with spring onions, coriander leaves, sesame seeds, and sliced ginger as you like.

Notes and tips

Do not overwash the rice, since the starch helps the congee thicken. Congee can be made with many types of rice. If you use rice that stays firm, drain it after washing and mix in 1 tsp vegetable oil. Add the rice only after the pot of water has come to the boil.

If you are in a rush, start with about one third of the liquid. Add the rest as you cook, so the pot heats faster at the start. Keep the heat low once it simmers. If you want a thinner rice porridge, add extra hot water near the end and simmer for a few more minutes.

Variations (from the same method)

Instead of bouillon or broth, add a chicken carcass or pork bones to the cooking water. The congee makes its own stock as it cooks. If you use bones, blanch them first, then wash under cold water before adding. This keeps the cooking liquid cleaner and reduces scum.

Very hot plain congee can cook raw meat or fish in the bowl. Use thin slices or small dice, so the heat carries through. Options named for this style include sliced grass carp, sliced lean pork, sliced pork liver, diced beef, and diced chicken breast. Add the meat, wait until it turns opaque, then eat.

Nutritional values (estimated)

Values are estimates per serving when the congee is made with water and the listed garnish, using mid-range amounts of soy sauce and sesame oil. Numbers change with broth, extra oil, and added meat or bones. Use this table as a quick guide, not as a medical or diet claim.

Serve congee very hot, then let each person add soy sauce, sesame oil, white pepper, and toppings to taste. For breakfast, it is often eaten with plain soya sauce chow mein and youtiao. If you skim the top liquid after the rice turns to mush, you can get one bowl of light soup from a pot.