Congee (China) Recipe

Chinese · Main course · 65 min total

A comforting, savory rice porridge that's a staple breakfast in China. This recipe yields a smooth, creamy congee with a neutral base, perfect for customizing with your favorite toppings.

Ingredients

• 1 cup long-grain white rice
• 8 cups water or chicken broth
• 1 teaspoon salt
• 1 tablespoon ginger, julienned
• 2 green onions, sliced
• 1 tablespoon sesame oil

Instructions

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
2. In a large pot, combine the rinsed rice and water or broth. Bring to a boil over high heat, then reduce heat to low and simmer, partially covered, for 45-60 minutes, stirring occasionally to prevent sticking. The congee is done when the rice has broken down and the mixture is thick and creamy.
3. Stir in the salt and ginger. Cook for another 2 minutes.
4. Ladle into bowls and top with sliced green onions and a drizzle of sesame oil. Serve hot.

Tips

• For a thinner congee, add more water or broth during cooking.
• Customize with toppings like shredded chicken, century egg, pickled vegetables, or fried dough sticks.
• Leftover congee can be refrigerated for up to 3 days; thin with water when reheating.

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