Congee (粥)
A silky, savoury rice porridge simmered until the grains break down — gentle on the stomach, endlessly customisable with toppings like soy, ginger, scallion, and chilli oil.
Cuisine: Chinese (Southern China) · Style: Light · Protein: Veggies · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 1 cup short-grain rice (or jasmine rice)
- 8 cups water or vegetable stock
- 1-inch ginger, julienned
- 1 tsp salt
- White pepper to taste
- 4 spring onions, finely sliced
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- Chilli oil to serve
- Crispy fried shallots or peanuts to garnish
Steps
- Rinse the rice until the water runs almost clear.
- Combine rice, water, ginger, and salt in a heavy pot. Bring to a boil, then reduce to a gentle simmer.
- Cook uncovered, stirring every 5-7 minutes, for 35-40 minutes until the rice has broken down into a creamy porridge. Add more water if it gets too thick.
- Taste and season with white pepper and more salt if needed.
- Ladle into bowls and dress with soy, sesame oil, spring onions, chilli oil, and crispy shallots or peanuts at the table.