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Master Creamy Congee

A velvety, comforting, and highly digestible Asian rice porridge perfect for healing or as a customizable savory base.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Breakfast
Cuisine: Asian
Calories: 150
Ingredients Method

Ingredients
  

  • 1 cup long-grain white rice Jasmine rice works best
  • 8 to 10 cups chicken broth vegetable stock, or filtered water
  • 1- inch piece of peeled and smashed fresh ginger
  • Toppings of choice: Green onions chili oil, soft-boiled egg, or crispy garlic

Method
 

  1. Rinse the Rice: Wash 1 cup of white rice thoroughly under cold water until the water runs completely clear, then drain it well.
  2. Combine Ingredients: In a large, heavy-bottomed pot, combine the rinsed rice with 8 to 10 cups of your chosen liquid (broth or water) and add the smashed ginger.
  3. Boil and Simmer: Place the pot over high heat and bring it to a rolling boil. Stir well to prevent sticking, then reduce the heat to the lowest setting.
  4. Slow Cook: Cover the pot with the lid slightly ajar to let steam escape. Let it simmer gently for 60 to 90 minutes.
  5. Stir for Creaminess: Stir the pot thoroughly every 15 minutes to help release the rice starches, giving the congee its signature smooth, velvety texture.
  6. Garnish and Serve: Ladle the warm congee into bowls and finish with your favorite savory toppings like soy sauce, sesame oil, or green onions.