Stovetop Congee
This is a rhythmic process rather than a precise science. You are looking for the moment the rice grains swell, burst, and soften into a silky, cohesive porridge.
Patience is your primary ingredient
The ratio of liquid to rice determines the thickness, but the duration of the simmer determines the texture. Keep the lid slightly ajar to prevent the pot from boiling over.
- Heavy-bottomed Dutch oven or stockpot
- Wooden spoon
- Fine-mesh strainer
What goes in.
- 1 cuplong-grain or jasmine rice
- 8 cupswater, chicken stock, or pork bone broth
- 1-inch pieceginger, smashed
- to tastesea salt
- optionalsoy sauce, toasted sesame oil, sliced scallions, or chili crisp for serving
The Starch Release
Wash the rice until the water runs clear before cooking. This removes excess surface starch, preventing the congee from becoming gummy or overly pasty as it breaks down.
The method.
Rinse the rice
Place rice in a strainer and run under cold water, swishing with your hand until the runoff is translucent.
Bring to a boil
Combine the rice, liquid, and smashed ginger in your pot. Bring to a boil over medium-high heat, skimming off any foam that gathers at the surface.
Simmer gently
Reduce heat to low and cover the pot partially. Simmer for 75 to 90 minutes, stirring every 15 minutes to prevent the rice from scorching on the bottom.
Adjust consistency
Once the rice has disintegrated and the mixture is thick and creamy, remove the ginger piece. Stir in salt to taste and add a splash of boiling water if you prefer a thinner consistency.
Other turns to take.
Century Egg and Lean Pork
Stir in slivers of century egg and thin ribbons of marinated pork loin during the last 15 minutes of cooking.
Fish Congee
Add thin slices of firm white fish like tilapia or cod right at the end; the residual heat will poach them through in about two minutes.
When it doesn't go to plan.
If you are short on time, soak the rinsed rice in water for 30 minutes before cooking; it reduces the simmer time significantly.
Use a higher ratio of stock to rice if you want a richer foundation.
Keep a kettle of boiling water nearby to thin out the porridge if it thickens too much while sitting.
The ones that keep coming up.
Can I use brown rice?
Brown rice contains the bran, which prevents the grains from breaking down into the characteristic smooth, creamy texture. Stick to white rice for the best result.
Why is my congee burning at the bottom?
As the starch releases, the mixture becomes heavy. You must stir frequently, scraping the bottom of the pot to ensure the grains don't settle and char.
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