Congee is a soft rice porridge made by simmering rice in plenty of liquid. The cooking time depends on the rice and pot, so let texture guide you: the grains should soften and the liquid should become creamy. This recipe serves four as a breakfast bowl.
Serves: 4
Prep: 5 minutes
Cook: 60 minutes
Ingredients
- 1 cup jasmine or medium-grain white rice, rinsed
- 8 cups chicken or vegetable broth
- 1-inch piece fresh ginger, peeled and thinly sliced
- 1/2 teaspoon fine salt
- 1 teaspoon toasted sesame oil
- 4 large eggs, cooked separately to your preference
- 3 scallions, thinly sliced
- 1 tablespoon soy sauce or tamari, to serve
- 1 teaspoon sesame seeds, optional
Method
- Combine the rinsed rice, broth, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring once.
- Reduce the heat to low and partially cover the pot. Simmer gently for 50 to 60 minutes, stirring every 10 minutes and scraping the bottom.
- When the rice grains have broken down and the mixture is creamy, remove the ginger slices if you prefer a milder bowl. Stir in the sesame oil.
- If the congee becomes thicker than you like, add hot water or broth a little at a time until it is spoonable.
- Ladle into bowls. Top with a cooked egg, scallions, a little soy sauce, and sesame seeds.
Variations
Use leftover cooked rice and begin with 5 cups broth; simmer for about 25 minutes, stirring frequently, until the grains soften. Add finely sliced mushrooms during the final 15 minutes, or offer chili oil at the table.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. The rice thickens as it rests. Reheat on the stove with extra broth or water, stirring until steaming.
Use the breakfast prep guide for early mornings and smarter pantry guide to plan around broth and rice. Add this warm bowl to the Lucru Home meal planner when a slower morning is possible.
