Congee Recipe

1. 1

   Rinse your rice under cold running water in a fine-mesh strainer until the water runs clear—this removes excess surface starch and prevents gluey congee. Let it drain well.

2. 2

   In a large, heavy-bottomed pot (at least 4 quarts—give yourself plenty of room!), combine the rinsed rice, water, sliced ginger, and the white parts of your green onions. Stir everything together to distribute evenly.

3. 3

   Bring the mixture to a vigorous boil over high heat, stirring occasionally to prevent sticking. Once it’s boiling, immediately reduce the heat to low—you want just gentle bubbles breaking the surface.

4. 4

   Cover the pot but leave the lid slightly ajar so steam can escape and it doesn’t boil over. Let it simmer very gently for 1.5-2 hours, stirring every 15-20 minutes with a wooden spoon. Each time you stir, scrape the bottom of the pot to prevent scorching—if you hear scraping sounds, lower your heat immediately.

   90 min
5. 5

   As the congee cooks, you’ll see the rice grains gradually break down and the mixture transform from soupy to thick and creamy. Around the 90-minute mark, check the consistency—it should be pourable but creamy, like a thick soup. If it’s too thick, add hot water a cup at a time and stir well. If too thin after 2 hours, simmer uncovered for 15-20 more minutes.

   120 min
6. 6

   Once the rice is completely broken down and the congee has that signature silky, almost fluffy texture, season with salt and white pepper. Taste and adjust—the base should be flavorful but not so salty that toppings become overwhelming.

7. 7

   Remove and discard the ginger slices (or leave them if you love ginger). Ladle the hot congee into bowls, making sure everyone gets plenty of that creamy goodness.

8. 8

   Top each bowl with sliced hard-boiled eggs, a generous drizzle of soy sauce and a few drops of sesame oil (seriously, just a few drops—it’s potent!). Garnish with the reserved green onion greens and fresh cilantro.

9. 9

   Set out extra soy sauce, sesame oil, white pepper, and any other toppings on the table so everyone can customize their bowl. Serve hot and enjoy the ultimate comfort!

10. 10

    Calories: 210

instruction-step-11" class="whitespace-normal break-words">Carbohydrates

1. 11

   Carbohydrates: 42g

2. 12

   Protein: 5g (more with egg topping)

3. 13

   Fat: 2g

4. 14

   Fiber: 1g

5. 15

   Sodium: 590mg

6. 16

   Iron: 8% DV

7. 17

   B Vitamins: Good source from rice

8. 18

   Seriously, stir every 15-20 minutes and scrape the bottom—burnt congee is sad congee

   15 min
9. 19

   The congee will continue to thicken as it sits, so make it slightly thinner than your desired final consistency

10. 20

    Every stove runs differently, so adjust your heat to maintain just gentle bubbles

11. 21

    Long-grain rice breaks down better than short-grain for that silky texture

12. 22

    Don’t skip the ginger—it adds warmth and is traditionally used for its digestive properties

13. 23

    Store leftover congee in an airtight container in the fridge for up to 5 days

14. 24

    It will thicken considerably when cold—that’s totally normal

15. 25

    Reheat gently on the stovetop over low heat, adding water or broth to loosen it up

16. 26

    Stir constantly while reheating to prevent scorching and to restore that creamy texture

17. 27

    Freeze portions in individual containers for up to 3 months—perfect for sick-day emergencies

18. 28

    Serve with century egg, pickled vegetables, fried dough sticks (youtiao), and chili oil for an authentic dim sum breakfast experience

19. 29

    Top with shredded rotisserie chicken, soft-boiled eggs, and plenty of green onions for a complete, nourishing meal

20. 30

    Keep it simple with just soy sauce, sesame oil, and lots of fresh herbs for a clean, gentle breakfast

21. 31

    Go all out with multiple toppings—fried shallots, crispy bacon, sautéed mushrooms, kimchi, and a poached egg for maximum indulgence