Easy Chinese Congee: The Ultimate Comfort Food
Looking for a comforting, versatile, and easy-to-make dish? This Chinese congee (rice porridge) recipe is perfect for breakfast, lunch, or dinner. Made with simple ingredients like rice, water, and flavourful toppings, this dish is a staple in Asian households and loved for its soothing qualities.
Easy Chinese Congee: The Ultimate Comfort Food
Difficulty
Easy
Time to Make
1 hour
Blend
Green Tea
FEATURED TEA
Green Tea
Green Tea Pure is our classic green tea expression. A blend of carefully-sourced quality Chinese teas, it offers the perfect balance between cleansing dried grass notes and soothing toasted flavours. Take a sip and feel both calmed and uplifted at the same time. This refreshing tea pairs beautifully with a warm bowl of Easy Chinese Congee, complementing its delicate flavours and adding a soothing touch to your meal.
INGREDIENTS
Ingredients:
• 1/2 cup white rice (jasmine or short-grain works best)
• 1 litre (4 cups) water (more may be needed for desired thickness)
• 1 thumb-sized piece of ginger, grated
• 1-2 cloves garlic, grated
• 1 tsp salt (or to taste)
• 1 tsp MSG (optional)
Suggested Toppings:
• Chopped spring onions
• Poached egg or soft-boiled egg
• Century egg or salted egg
• Crispy garlic and/or garlic chips
• Light soy sauce
• Fish sauce
• Sesame oil
• Fresh coriander
• Pickled vegetables
• Shredded chicken, pork, or fish
Method
- Wash the Rice: Begin by thoroughly rinsing the rice under cold water until the water runs clear. This step helps remove excess starch and ensures the congee has a smooth texture.
- Cook the Rice: In a large pot, combine the rinsed rice with water. Bring it to the boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Let it cook for 30-45 minutes, until the rice starts breaking down and reaches a creamy, soupy consistency. You can continue cooking longer for a thicker congee or use a whisk to break up the rice further.
- Add the Flavours: Stir in the grated ginger, garlic, salt and MSG (if using). Taste and adjust the seasoning as needed.
- Add Protein (Optional):If you’re adding protein, such as pouched eggs, century eggs, or shredded chicken, add them during the last 10 minutes of cooking so they warm through and infuse the congee with flavour.
- Adjust Consistency: If the congee is too thick, add extra hot water or stock to reach your desired consistency. Stir well.
- Top to Serve: Ladle the congee into bowls. Top with your choice of garnishes like chopped spring onion, crispy garlic, soy sauce, sesame oil, and fresh coriander. For added richness, drizzle sone fish sauce or serve with pickled vegetables on the side.
Tips
- Rice-to-Water-Ratio: For a thicker porridge, use 1:6 rice-to-water ratio. For a soupier texture, go up to 1:8 or even 1:10.
- Storage: Congee thickens as it cools. If you have leftovers, simply reheat by adding a splash of water to stock and stirring to loosen the texture.
- Pressure Cooker: To save time, cook the congee in a pressure cooker for about 20-25 minutes.
