|Nutritional Guidelines (per serving)|
|Servings: 3-4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Congee (粥 or 稀飯) is a classic Chinese breakfast dish, though it is also a staple in many other countries including Burma, Indonesia, Japan, and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a puddinglike consistency. It can be made sweet or savory.
Although eaten by all family members, it is most often served to children and people who are ill or convalescing as it is nutritious and easy to digest. It's also a great way to stretch rice when food is scarce. Congee is often served with Chinese crullers (youtiao, 油條), which are fried dough, that you dip into the congee. Add ginger and garlic for extra flavor, and toppings like chicken or mushrooms.
Click Play to See This Chinese Rice Porridge (Congee) Recipe Come Together
- 3/4 cup long-grain rice
- 9 cups water (or substitute chicken, vegetable, or beef stock)
- Method 1:1 teaspoon salt
- Method 2: 1 teaspoon sunflower oil (or peanut, vegetable, or olive oil)
- Optional: minced ginger, minced garlic, lotus root, ginkgo nuts, shredded chicken, crumbled pork, bok choy, soft-boiled egg, crushed peanuts, etc.
There are three methods for cooking congee, each of which results in a slightly different texture. If at any time you feel your congee is too thick, you can add a little boiling water to the mixture.
Gather the ingredients.
In a large pot, bring the rice and water to a boil.
When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice).
Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 to 1 1/4 hours.
Add the salt, taste, and add any seasonings or toppings as desired.
Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
Boil the water and add the rice.
Turn the heat down to medium and keep stirring the rice for 5 minutes.
Turn the heat to low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
Rinse and wash the rice and soak the rice in water for 30 minutes; then drain the water.
Put rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
Boil 1 quart of water in a large pot and then add the frozen rice into the boiling water.
Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
There are no rules about what you can add to congee. Typically, people add meat, fish, vegetables, and herbs.
- For protein, add shredded cooked chicken, cooked ground pork, cooked Chinese sausage, and/or a soft-boiled egg.
- Cooked mushrooms, bok choy, Chinese cabbage, and/or bamboo shoots make a nice addition.
- You can also add classic Chinese ingredients like shredded lotus root and ginkgo nuts.
- Add crunch with crushed peanuts or brightness with fresh cilantro or Thai basil.
- Make a sweet version of congee with raisins, Chinese dates (jujubes), and a bit of rock sugar.