Description

Congee is a comforting and versatile rice porridge, perfect for either a savory or sweet meal. This dish is easy to make, adaptable to your preferences, and great for using leftover rice, making it a warm, satisfying meal any time of day.

Ingredients

1 cup rice (short-grain or medium-grain is best)

6 cups water or broth (vegetable or chicken broth works well)

1–2 tbsp soy sauce (optional, for savory congee)

1 tsp sesame oil (optional, for savory congee)

Salt to taste

Toppings (e.g., green onions, ginger, pickled vegetables, shredded chicken, eggs)

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Instructions

Rinse the Rice: Rinse the rice under cold water to remove excess starch.
Cook the Rice: In a large pot, combine the rinsed rice and water or broth. Bring it to a boil, then lower the heat to a simmer. Cover the pot partially and let it cook, stirring occasionally.
Simmer the Congee: After about 30-40 minutes, the rice will begin to break down and become creamy. If you prefer a thinner consistency, add more water. Continue to simmer for 60-90 minutes until the rice reaches a smooth, porridge-like texture. Stir occasionally to prevent sticking.
Season and Serve: Once the rice has reached your desired consistency, stir in the soy sauce and sesame oil (if using), and add salt to taste. Serve the congee with your favorite toppings like green onions, shredded chicken, or a boiled egg.

Notes

Congee can be made with leftover rice; just add water or broth and cook until the rice breaks down into a creamy texture.

For a vegetarian or vegan version, use vegetable broth and add vegetables like mushrooms, carrots, or spinach.

To make it sweeter, substitute the broth with coconut milk or sweetened condensed milk and top with fresh fruits like mango, berries, or bananas.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 0g
Sodium: 300mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg