Basic Congee
This is a quiet breakfast. It is best made with leftover cooked rice if you are in a hurry, but raw rice provides a superior, silkier starch release that defines the authentic version.
Patience is your primary ingredient.
The porridge thickens significantly as it cools. If it becomes too stiff, simply whisk in a splash of boiling water or hot stock before serving.
- Heavy-bottomed Dutch oven or deep pot
- Wooden spoon
- Fine-mesh sieve
What goes in.
- 1 cupJasmine rice, rinsed until water runs clear
- 8 cupsChicken or vegetable stock
- 1-inch pieceFresh ginger, smashed
- to tasteSalt
- for garnishSliced scallions, toasted sesame oil, and white pepper
The Constant Agitation
Stirring periodically throughout the simmer encourages the grains to break apart. If you leave it alone, the rice will sink and scorch at the bottom of the pot.
The method.
Combine the elements
Add the rinsed rice, stock, and ginger to the pot. Bring to a boil over medium-high heat.
Simmer gently
Reduce heat to low and cover the pot partially with a lid. Simmer for about 60 to 75 minutes.
Monitor the texture
Every 15 minutes, stir firmly with a wooden spoon, pressing grains against the side of the pot. The porridge is ready when the liquid is opaque and the rice is falling apart.
Finish and serve
Remove the ginger piece. Season with salt. Ladle into bowls and add toppings immediately.
Other turns to take.
Century Egg and Pork
Stir in shredded cooked pork and diced century egg pieces during the final 5 minutes of cooking.
Fish Congee
Add thin, raw slices of firm white fish at the very end; the heat of the porridge will cook them through in seconds.
When it doesn't go to plan.
Rub the raw rice grains between your palms while rinsing to lightly fracture the surface; this helps them break down faster.
Using a clay pot provides a more consistent, gentle heat that keeps the porridge creamy rather than clumpy.
If you are using leftover cold rice, reduce the liquid to 6 cups and the cooking time to 20 minutes.
The ones that keep coming up.
Why does my congee turn into a solid block?
Rice is highly absorbent. As it stands off the heat, it continues to soak up the remaining liquid. Always keep extra hot stock on hand to thin it out to your preferred consistency before serving.
Can I use brown rice?
You can, but it will not break down into the same creamy, starchy texture as white jasmine or sushi rice. The bran layer prevents the grain from disintegrating fully.
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