Congee Recipe (Chinese Rice Porridge)

I’m sharing my Basic Congee alongside a few little-known pantry tips and ingredient swaps that streamline making this Chinese rice porridge at home.

I never believed rice could turn into something this quietly weird, until I dug into a bowl I made last winter. As someone who grew up on Chinese Rice Porridge Breakfast, I’m drawn to the odd comforts in plain things.

Using jasmine or short grain rice and bright scallions, the dish feels both plain and secret, like it holds small stories in every spoonful. People search for How To Make Congee, thinking it’s straightforward, and yeah it is but it’s also full of small surprises.

I can’t promise you’ll solve its mystery, but you’ll want to ask questions.

Ingredients

• Rice: short grain rice turns into creamy porridge, mostly carbs, filling and gentle.
• Broth: chicken or vegetable broth adds savory depth, hydrates, provides some protein and minerals.
• Ginger: fresh ginger gives warmth and bite, aids digestion, brightens the whole bowl.
• Scallions: scallions add oniony freshness, little vitamin C, crisp contrast to soft porridge.
• Soy sauce: light soy sauce brings salty umami, balances blandness, use sparingly so not overpower.
• Sesame oil: sesame oil gives toasty aroma, small amount boosts flavor and richness.
• Century or salted eggs: add savory complexity, creamy yolks, tasty but higher in sodium.

Ingredient Quantities

• 1 cup (200 g) jasmine or short grain rice
• 8 to 10 cups (2 to 2.5 L) chicken or vegetable broth or water
• 1 teaspoon kosher salt
• 3 to 4 slices fresh ginger
• 2 scallions sliced
• 1 to 2 tablespoons light soy sauce
• 1 teaspoon white pepper, optional
• 1 tablespoon sesame oil
• 2 cups cooked shredded chicken, optional
• 1 to 2 century eggs or salted duck eggs, peeled and chopped, optional
• 2 soft boiled eggs, halved, optional
• 2 tablespoons fried shallots or garlic crisps, optional
• 2 tablespoons pickled mustard greens or preserved vegetables, optional
• handful fresh cilantro leaves, optional

How to Make this

1. Rinse 1 cup (200 g) jasmine or short grain rice under cold water until the water runs mostly clear, drain well.

2. In a large heavy pot combine the rinsed rice with 8 to 10 cups (2 to
2.5 L) chicken or vegetable broth or water, add 3 to 4 slices fresh ginger and 1 teaspoon kosher salt; bring to a boil over high heat.

3. Once boiling, lower the heat to a gentle simmer, partially cover the pot, and cook, stirring every 10 to 15 minutes to stop sticking; simmer 45 minutes for a loose porridge or up to
1.5 hours for a very creamy, rice-broken-down texture. Add a little extra hot broth or water if it gets too thick.

4. If you want an ultra-smooth congee, mash some rice against the side of the pot with the back of a spoon or blitz a small cupful in a blender and stir it back in; this is a nice hack when time is short.

5. About 10 minutes before it’s done, stir in 2 cups cooked shredded chicken if using, so it warms through and flakes into the porridge.

6. Taste and finish the base by stirring in 1 to 2 tablespoons light soy sauce, 1 tablespoon sesame oil, and 1 teaspoon white pepper if you like that warm peppery note; adjust salt to taste.

7. While it finishes cooking, prep toppings: slice 2 scallions, peel and chop 1 to 2 century eggs or salted duck eggs if using, halve 2 soft boiled eggs, and have 2 tablespoons fried shallots or garlic crisps, 2 tablespoons pickled mustard greens or preserved vegetables, plus a handful of fresh cilantro ready.

8. Ladle the congee into bowls, arrange shredded chicken and any chopped century or salted eggs, plus a soft boiled egg half or two on top; sprinkle scallions, fried shallots or garlic crisps, and pickled mustard greens around.

9. Drizzle a little extra soy sauce or sesame oil over each bowl, grind extra white pepper if desired, and scatter cilantro leaves for freshness.

10. Serve hot. Note that congee thickens as it cools, so thin with hot water or broth when reheating, and taste again for seasoning before serving.

Equipment Needed

1. Large heavy pot with lid (6 to 8 qt) for simmering the congee
2. Fine mesh sieve or colander for rinsing the rice
3. Measuring cups and measuring spoons for rice, broth and salt
4. Wooden spoon or heatproof silicone spatula for stirring and mashing
5. Blender or immersion blender (optional) if you want an ultra smooth texture, youll save time
6. Cutting board and sharp chef’s knife for scallions, eggs and century or salted eggs
7. Ladle plus serving bowls and spoons
8. Tongs or two forks for shredding chicken, and a small bowl for prepping toppings

FAQ

Congee Recipe (Chinese Rice Porridge) Substitutions and Variations

• Rice: swap jasmine/short-grain for arborio or sushi rice for the same creamy texture; brown rice works too but needs way more liquid and time (use about 10 cups broth and simmer longer); or try steel-cut oats for a fast, hearty porridge.
• Broth or water: use mushroom or kombu-shiitake stock for extra umami if you want vegetarian depth; low-sodium bouillon or concentrated stock is fine but cut back on added salt; beef broth gives a richer, meatier congee.
• Century or salted duck eggs: if you dont like the strong flavor, use soy-marinated soft eggs (ramen eggs), smoked tofu, or flakes of smoked salmon for richness and salt; soft-boiled eggs also make a simple, mild sub.
• Sesame oil / fried shallots: substitute toasted sesame seed paste or a drizzle of chili oil for aroma; crispy garlic or store-bought fried onions work in place of fried shallots for crunch and flavor.

Pro Tips

– Rinse then soak the rice 15 to 30 minutes if you can, it helps the grains break down faster so you get creamy porridge sooner, just don’t soak so long it turns into glue.
– Stir often and turn the heat down low once it bubbles, this stops the bottom from sticking and burning; if it looks too thick just ladle in hot broth a little at a time.
– If you want ultra-smooth congee, scoop a cup out and blitz it in a blender or use an immersion blender then stir it back in, works way better than overcooking everything.
– Add shredded chicken, century or salted eggs and fresh herbs at the end so they keep texture and flavor, and always taste for salt after you finish because broth and condiments change the seasoning.