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–+ servings

Congee Rice Porridge

The Kitchn
Congee Rice Porridge is a comforting and versatile dish made from simmering rice in chicken stock, vegetable stock, or water until it reaches a creamy consistency. This traditional rice porridge can be enhanced with optional garnishes like soy sauce, sesame oil, green onions, wilted greens, eggs, leftover meats, fried garlic, fried shallots, and pickled vegetables. It’s perfect for breakfast, a light meal, or whenever you need a bowl of warmth.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Main Course
Cuisine Asian
Servings 4 servings
Calories 150 kcal

Ingredients
  

  • 1 cup rice - any kind
  • 6 cups chicken stock, vegetable stock, or water
  • Optional, for richer congee: leftover cooked chicken wings or bones from a roasted chicken, skin removed

OPTIONAL GARNISHES

  • Soy sauce
  • Sesame oil
  • Thinly sliced green onions
  • Wilted greens
  • Soft- or hard-boiled egg
  • Leftover cooked chicken, pork, or beef
  • Fried garlic
  • Fried shallots
  • Pickled vegetables

WINE PAIRING

  • Red Blend

Instructions
 

  • RINSE the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water.
  • COMBINE the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan.
  • BRING to a boil, then reduce to a simmer and partially cover.
  • CONTINUE simmering for about 1 ½ hours: Stir the congee occasionally during cooking - this will make it more creamy. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.
  • REMOVE any bones and shred the meat: If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.
  • SERVE the congee: Ladle the congee into individual bowls and garnish with whatever toppings you like.

Notes

RECIPE NOTES
Leftover congee can be kept in the refrigerator for up to 5 days. Warm in the microwave or on the stovetop, and stir in a little extra cooking liquid to loosen it up, if needed

Nutrition

Calories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 400mgPotassium: 100mgFiber: 1gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword Comforting, Creamy, Versatile
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