Rice Congee Basics
Congee is less of a recipe and more of a rhythm. You are looking for a texture that sits somewhere between a thin soup and a thick pudding, which happens when the rice grains have fully surrendered their structure.
The starch is the point
Wash your rice thoroughly before starting to remove excess surface starch; if you skip this, the congee can become gummy or bitter.
- heavy-bottomed dutch oven or stockpot
- fine-mesh strainer
- wooden spoon
What goes in.
- 1 cuplong-grain white rice
- 8 cupswater, chicken stock, or bone broth
- 1 tspkosher salt
- 1-inch pieceginger, peeled and smashed
The Bloom
Keep the pot at a gentle simmer, not a rolling boil. The grains need time to absorb the liquid and physically expand until they look like soft, white flowers.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it, swishing with your hand until the water runs clear. Drain well.
Combine
Add the rice, liquid, salt, and ginger to the pot. Bring to a boil over medium-high heat.
Simmer
Immediately reduce the heat to low. Cover the pot, leaving the lid slightly cracked to prevent boiling over.
Stir
Stir every 15 minutes to prevent the rice from sticking to the bottom. If it becomes too thick before the rice is soft, add a splash of boiling water.
Finish
Cook for 60 to 90 minutes. The congee is done when the rice grains have lost their shape and the mixture is thick and creamy. Remove the ginger before serving.
Other turns to take.
Century Egg and Pork
Stir in shredded cooked pork and chopped century eggs right before serving for a salty, deep finish.
Ginger-Scallion
Top with a generous amount of finely sliced scallions and a drizzle of toasted sesame oil.
When it doesn't go to plan.
Use a ratio of 1:8 for a standard consistency; use 1:10 if you prefer a thinner, soup-like congee.
If you are short on time, freeze the rinsed rice overnight; the ice crystals will break down the cell walls, allowing it to reach a porridge texture in 30 minutes.
The congee will continue to thicken as it sits; keep extra broth nearby to thin it out if serving leftovers.
The ones that keep coming up.
Can I use brown rice?
Brown rice requires significantly longer cooking time and more liquid. The texture will remain chewy rather than silky.
Why does my congee stick to the bottom?
Rice settles quickly at the bottom of a pot. A heavy-bottomed pot helps, but periodic stirring is the only way to ensure it doesn't scorch.
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