Used in pediatric medical settings

Used in pediatric medical settings recipe videos

Congee, a simple rice porridge, is a staple in pediatric medical settings across Asia and increasingly in Western hospitals for its gentle, easily digestible nature. It's typically made by boiling rice in a large amount of water or broth until it breaks down into a thick, smooth consistency, often with minimal seasoning. While originating in China, its use has become widespread in clinical nutrition for children.

🍽️ Nutrition at a glance

Congee is primarily a source of easily absorbed carbohydrates for energy, with very low fat and protein content unless enriched. It provides key electrolytes and is hydrating, with a rough calorie ballpark of 100-150 calories per cup for plain rice congee, making it a light, restorative food.

Nutrition breakdown

Calories	120 kcal
Protein	3 g
Carbs	22 g
Fat	2.5 g
Fiber	1 g
Sugar	10 g
Sodium	150 mg
Calcium	200 mg
Iron	3.0 mg
Potassium	350 mg
Vitamin A	150 mcg
Vitamin D	2.5 mcg
Vitamin C	15 mg
Zinc	2.0 mg
Phosphorus	180 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, congee is a traditional comfort food for the sick across many Asian cuisines, making it a familiar and soothing choice in hospitals. Nutritionally, its unique, pre-gelatinized starch structure makes it exceptionally gentle on the digestive system, ideal for recovery.