Savoury Ginger Rice Congee
Silky, comforting rice congee simmered with ginger and broth, then topped with scallions, soy sauce, sesame oil and crispy shallots. A soothing savoury breakfast.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 20 min total About 6 cupsEasy
Photo: snowpea&bokchoi · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Congee (jook in Cantonese) is a savoury rice porridge eaten across much of East and Southeast Asia, especially for breakfast. A small amount of rice simmers slowly in a large amount of liquid until the grains break down into a silky, soothing porridge.
Plain congee is deliberately mild; the toppings bring the flavour. Set out scallions, soy sauce, sesame oil, chilli crisp and a soft-boiled egg so everyone can season their own bowl.
Equipment you'll need
- Large heavy-bottomed pot
Tips for success
- Freezing the rinsed rice for an hour before cooking helps the grains break down faster.
- Congee thickens a lot as it cools; thin leftovers with water or broth when reheating.
- Stir more frequently towards the end, when it is most likely to stick.
Substitutions and variations
- Use leftover cooked rice: simmer 2 cups of cooked rice in 6 cups of broth for 30 to 40 minutes.
- Add shredded cooked chicken or diced tofu for a heartier bowl.
- Use tamari instead of soy sauce for a gluten-free congee.
Storage and reheating
To store: Cool quickly and refrigerate for up to 4 days, or freeze for up to 3 months.
To reheat: Reheat in a saucepan over medium heat with a splash of water or broth, stirring, until steaming hot.
Recipe
Savoury Ginger Rice Congee
Silky, comforting rice congee simmered with ginger and broth, then topped with scallions, soy sauce, sesame oil and crispy shallots. A soothing savoury breakfast.
- Prep
- 5 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 20 min
- Yield
- About 6 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Congee
Toppings
Instructions
Step 1: Rinse the rice
Rinse the rice in a sieve under cold water until the water runs mostly clear.
Step 2: Bring to a boil
Combine the rice, broth, water, ginger and salt in the pot and bring to a boil over high heat, stirring occasionally.
Step 3: Simmer slowly
Reduce the heat to low, partially cover and simmer for 60 to 75 minutes, stirring every 10 minutes and scraping the bottom of the pot, until the rice has broken down into a thick, creamy porridge. Add more water if it becomes too thick.
Step 4: Season
Remove the ginger slices if you like and season with salt to taste.
Step 5: Serve
Ladle into bowls and top with scallions, a drizzle of soy sauce and sesame oil and any other toppings you like.
Cuisine: Chinese · Course: Breakfast
Estimated nutrition per serving
- Calories
- 190
- Protein
- 5 g
- Fat
- 5 g
- Carbs
- 31 g
- Fibre
- 1 g
- Sugars
- 1 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/congee
Keep cooking
