Congee (Rice Porridge)

Congee (Rice Porridge)

Silky simmered rice turns creamy and comforting with just water, time, and patience.

Total 1 hr 40 min Makes 4 servings Calories 210/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

This classic Chinese rice porridge simmers long and slow until the grains break down into a thick, velvety base. Ladled into bowls and topped with scallions, ginger, and a drizzle of sesame oil, it works as breakfast, a light lunch, or gentle comfort food when you're under the weather.

Ingredients

  • 1 cup long-grain white rice, rinsed
  • 8 cups chicken stock
  • 1 teaspoon salt
  • 1 tablespoon fresh ginger, peeled and julienned
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon white pepper
  • 0 fried shallots, for garnish (optional)

Method

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.

  2. Combine the rinsed rice, chicken stock, and salt in a 6-quart saucepan and bring to a boil over high heat.

  3. Reduce the heat to low, cover partially, and simmer gently, stirring every 10 to 15 minutes to prevent the rice from sticking to the bottom.

  4. Continue simmering until the rice has broken down completely and the porridge is thick, smooth, and creamy; add extra hot water or stock if it becomes too thick.

  5. Stir in the white pepper and soy sauce, tasting and adjusting salt as needed.

  6. Ladle the congee into bowls and top with julienned ginger, sliced scallions, a drizzle of sesame oil, and fried shallots if using.

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Congee (Rice Porridge)

This classic Chinese rice porridge simmers long and slow until the grains break down into a thick, velvety base. Ladled into bowls and topped with scallions, ginger, and a drizzle of sesame oil, it works as breakfast, a light lunch, or gentle comfort food when you're under the weather.

1 hr 40 min 4 servings 210 cal

Ingredients

  • 1 cup long-grain white rice, rinsed
  • 8 cups chicken stock
  • 1 teaspoon salt
  • 1 tablespoon fresh ginger, peeled and julienned
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon white pepper
  • 0 fried shallots, for garnish (optional)

Method

  1. 1

    Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.

  2. 2

    Combine the rinsed rice, chicken stock, and salt in a 6-quart saucepan and bring to a boil over high heat.

  3. 3

    Reduce the heat to low, cover partially, and simmer gently, stirring every 10 to 15 minutes to prevent the rice from sticking to the bottom.

  4. 4

    Continue simmering until the rice has broken down completely and the porridge is thick, smooth, and creamy; add extra hot water or stock if it becomes too thick.

  5. 5

    Stir in the white pepper and soy sauce, tasting and adjusting salt as needed.

  6. 6

    Ladle the congee into bowls and top with julienned ginger, sliced scallions, a drizzle of sesame oil, and fried shallots if using.