Congee / Jook Recipe
Chinese · Main course · 95 min total
A comforting Chinese rice porridge, perfect for breakfast or a soothing meal. This recipe yields a smooth, creamy congee with simple seasonings.
5
min prep
min prep
90
min cook
min cook
4
servings
servings
200
kcal/serving
kcal/serving
Ingredients
- 1 cup long-grain white rice
- 8 cups water or chicken broth
- 1 teaspoon salt
- 1 tablespoon ginger, thinly sliced
- 2 green onions, chopped
- 1 tablespoon sesame oil (optional)
Instructions
- Rinse the rice in cold water until the water runs clear. Drain well.
- In a large pot, combine the rinsed rice, water or broth, salt, and ginger slices. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours, stirring occasionally to prevent sticking. The congee is ready when the rice has broken down and the porridge is thick and creamy.
- Remove the ginger slices. Serve hot, garnished with chopped green onions and a drizzle of sesame oil if desired.
Tips
- For a thinner congee, add more water or broth during cooking.
- Leftover congee can be refrigerated for up to 3 days; reheat with a splash of water.
- Customize with toppings like shredded chicken, century egg, or fried dough sticks.
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