Congee — Silky Rice Porridge
Experience the ultimate comfort food with this silky smooth rice porridge. Customize with your favorite savory toppings for a nourishing and satisfying meal.
Congee — Silky Rice Porridge
Experience the ultimate comfort food with this silky smooth rice porridge. Customize with your favorite savory toppings for a nourishing and satisfying meal.
Key move
Use about 1 cup rice to 8 cups liquid and simmer 60 to 90 minutes, stirring often enough to keep the bottom from catching while the grains break down into a silky porridge.
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The Setup
- Large Pot6-quart
The Mise en Place
5 of 7Your prep station before cooking begins
The Aromatics (0/1)
The Pantry (0/4)
Congee is too thick.
Add more water to reach desired consistency.
Congee is sticking to the bottom of the pot.
Stir more frequently and ensure the heat is low enough.
Chef's Notes
Toast the rice briefly before adding liquid for a deeper, nuttier flavor.
Stir frequently, especially towards the end, to prevent sticking and ensure a creamy texture.
Garnish with fried shallots, scallions, and a drizzle of sesame oil for added texture and aroma.
Cook congee ahead and reheat gently with a splash of water or broth to loosen.
The Method
RINSE
Rinse the rice (1 cup) under cold water (8 cups) until the water runs clear.
Water runs clear
COMBINE
In a large pot, combine the rinsed rice (1 cup) and water (8 cups).
Rice and water are in the pot
ADD
Add the sliced ginger (1 thumb) to the pot.
Ginger is added to the pot
BRING
Bring the mixture to a boil over high heat, then reduce the heat to low.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Mixture is boiling and heat is reduced
SIMMER
Cover and simmer for 1-1.5 hours, or until the rice (1 cup) has broken down and the congee is creamy.
Rice has broken down and congee is creamy
STIR
Stir occasionally to prevent the rice (1 cup) from sticking to the bottom of the pot.
Rice is not sticking to the bottom
SEASON
Season with soy sauce (2 tbsp) and sesame oil (1 tsp).
Congee is seasoned
SERVE
Serve hot, garnished with scallions (2 stalks) and fried shallots (¼ cups).
Congee is served and garnished
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