Basic Congee Recipe

Introduction

Congee is a comforting and versatile rice porridge enjoyed across many Asian cultures. This basic congee recipe is simple to make and perfect for a warm breakfast or soothing meal any time of day.

Ingredients

• 1 cup medium or long-grain white rice
• 8 cups water
• 1 (1-inch) piece ginger
• 3 cloves garlic
• 2 medium scallions
• 1 tablespoon soy sauce or tamari
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 teaspoon toasted sesame oil, plus more for drizzling
• 1/2 teaspoon ground white pepper

Instructions

1. Step 1: Place 1 cup white rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. Transfer the rice to a large saucepan and add 8 cups of water. Bring to a boil over medium-high heat.
2. Step 2: While the rice heats, peel and thinly slice the ginger. Thinly slice the garlic cloves. Slice the scallions on a slight diagonal, keeping the white and green parts separate. Reserve the green parts for garnish.
3. Step 3: Once the congee is boiling, reduce the heat to maintain a brisk simmer. Add the sliced ginger, garlic, and scallion whites. Stir to combine.
4. Step 4: Simmer uncovered for 30 to 35 minutes, stirring occasionally and scraping the bottom of the pan to prevent sticking. The congee should become very creamy and thickened.
5. Step 5: Stir in the soy sauce or tamari, kosher salt, toasted sesame oil, and white pepper. Taste and adjust seasoning with more salt if needed.
6. Step 6: Serve the congee topped with the reserved scallion greens and a drizzle of toasted sesame oil.

Tips & Variations

• For a richer flavor, use chicken or vegetable broth instead of water.
• Add cooked shredded chicken, mushrooms, or soft-boiled eggs for extra protein and texture.
• Adjust water quantity for thicker or thinner congee to suit your preference.
• Use a slow cooker to simmer congee gently for several hours if you prefer hands-off cooking.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the texture as it thickens when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for congee?

Yes, you can use short-grain or jasmine rice, but cooking times may vary slightly. Medium or long-grain white rice is traditional and produces a nice creamy texture.

How thick should congee be?

Congee can range from a thinner porridge to a thick, creamy consistency. Adjust the water amount and cooking time to get your preferred texture.

Basic Congee Recipe

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4.5 from 136 reviews

This comforting basic congee recipe is a traditional Asian rice porridge made by simmering white rice with water until creamy and thick. Enhanced with ginger, garlic, and scallions, and seasoned with soy sauce, sesame oil, salt, and white pepper, it makes for a soothing and adaptable dish perfect for breakfast or light meals.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup medium or long-grain white rice
• 8 cups water

Flavorings and Seasonings

• 1 (1-inch) piece ginger, peeled and thinly sliced
• 3 cloves garlic, thinly sliced
• 2 medium scallions, thinly sliced on a slight diagonal (separate white and green parts)
• 1 tablespoon soy sauce or tamari
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 teaspoon toasted sesame oil, plus more for drizzling
• 1/2 teaspoon ground white pepper

Instructions

1. Rinse the Rice: Place 1 cup of white rice in a fine-mesh strainer and rinse under cold running water until the water runs mostly clear to remove excess starch.
2. Prepare Flavorings: Peel and thinly slice the ginger, garlic cloves, and scallions. Keep the green parts of scallions separate for garnish.
3. Start Cooking the Congee: Transfer the rinsed rice to a large saucepan and add 8 cups of water. Bring the mixture to a boil over medium-high heat.
4. Add Aromatics and Simmer: Once boiling, reduce the heat to maintain a brisk simmer. Add the sliced ginger, garlic, and white parts of the scallions. Stir to combine.
5. Simmer Until Creamy: Let the congee simmer uncovered for 30 to 35 minutes, stirring occasionally and scraping the bottom of the pan to prevent sticking, until the porridge becomes very creamy and thickened.
6. Season the Congee: Stir in 1 tablespoon soy sauce or tamari, 1 1/2 teaspoons kosher salt, 1 teaspoon toasted sesame oil, and 1/2 teaspoon ground white pepper. Taste and adjust seasoning with more salt if necessary.
7. Serve: Ladle the congee into bowls and garnish with reserved scallion greens and a drizzle of toasted sesame oil before serving.

Notes

• You can use medium or long-grain white rice; jasmine rice works well too.
• Stirring occasionally is important to prevent the rice from sticking to the bottom of the pan and to achieve a creamy texture.
• Adjust water amounts slightly if you prefer a thicker or thinner congee.
• For added protein, top with cooked chicken, pork, or century egg.
• Leftover congee can be refrigerated for up to 3 days and reheated with a little water to adjust consistency.

Keywords: congee, rice porridge, Asian porridge, breakfast recipe, ginger garlic congee