Warm, silky, and incredibly comforting, congee is a timeless rice porridge cherished across Asia—often served as a gentle breakfast or a healing meal when you’re feeling under the weather. Made with just a few basic ingredients, it simmers into a creamy, soothing bowl that acts as the perfect base for endless toppings, from scallions and soy sauce to shredded chicken or a soft-boiled egg. Simple, nourishing, and endlessly customizable, congee is comfort food at its finest.
Origin Basic Congee
Congee has been made for thousands of years throughout China and neighboring countries. Every region — and every family — has its own way of preparing it, whether plain, enriched with broth, or simmered with aromatics like ginger and garlic.
What I Love About This Recipe
It requires almost no effort. You simply simmer rice and water (or stock) until they break down into a creamy porridge. From there, you can customize it however you like, from savory toppings to a drizzle of soy sauce.
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Basic Congee
Course: Recipes4
servings30
minutes40
minutes150
kcalIngredients
1 cup uncooked white rice (short- or medium-grain preferred)
8 cups water or chicken broth
1-inch piece fresh ginger, sliced (optional)
½ tsp salt, or to taste
Directions
- Rinse rice under cold water until the water runs mostly clear.
- In a large pot, combine rice, water or broth, ginger (if using), and salt.
- Bring to a boil over high heat.
- Reduce heat to low and simmer uncovered, stirring occasionally to prevent sticking, about 1–1½ hours, until the rice breaks down and the congee reaches your desired consistency. Add more water if needed.
- Remove ginger slices.
- Ladle into bowls and serve hot with your favorite toppings.
Notes
- For a smoother texture, cook longer and stir more frequently.
- Popular toppings include sliced green onions, soy sauce, shredded chicken, century eggs, pickled vegetables, and toasted sesame oil.
- Leftover congee thickens as it sits — just add water when reheating.
