Silky Chinese rice porridge with savory toppings
Congee (Rice Porridge)
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Congee (Rice Porridge)
Silky Chinese rice porridge with savory toppings
★4.5(11)
A soothing bowl of slow-cooked rice porridge broken down to a creamy, silky consistency. Topped with century egg, crispy fried shallots, and a drizzle of sesame oil.
5m
Prep Time
60m
Cook Time
65m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Congee is the ultimate comfort food across Asia—rice simmered until it dissolves into a warm, porridge-like embrace. It is breakfast, sick-day food, and late-night sustenance all in one.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Whether you are a seasoned cook or just getting started, Congee (Rice Porridge) is a recipe that rewards attention to detail. Breakfast should never be an afterthought. This recipe proves that a well-made morning meal can be the highlight of your day, with satisfying flavors and a straightforward method that works even when you are still half asleep.
Ingredients
Instructions
- 1
Bring rice, broth, and ginger slices to a boil in a large pot.
- 2
Reduce heat to low and simmer, partially covered, for 45-60 minutes, stirring every 10 minutes.
- 3
Continue cooking until the rice has completely broken down into a thick, smooth porridge.
- 4
Season with soy sauce, salt, and white pepper.
- 5
Ladle into bowls and top with diced century egg, sliced green onion, fried shallots, and a drizzle of sesame oil.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Jasmine riceShort-grain rice
Creates an even creamier, stickier porridge
Century eggSoft-boiled egg
More approachable for first-timers
Whole milkOat milk or almond milk
Oat milk has the closest consistency to whole milk and froths well. Use unsweetened varieties in savory preparations to avoid unwanted sweetness.
Tips & Storage
Pro Tips
Freeze leftover rice and use it to make congee faster—frozen rice breaks down more quickly.
For a richer congee, add pork bones or chicken carcass to the pot while simmering.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Thin with water or broth and reheat over medium heat, stirring constantly.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (10mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates4g
Fat38g
Fiber680mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my congee too thick?
- Add more water or broth to reach your desired consistency; it continues to thicken as it sits.
- What toppings can I use?
- Pork floss, pickled vegetables, fried dough sticks (youtiao), or poached fish are all popular.
- Can I use a different type of egg?
- Free-range and pasture-raised eggs have richer yolks that make a noticeable difference in both flavor and color. Any size works, though large eggs are the standard for most breakfast recipes.
- Can I make this ahead?
- Many components can be prepared the night before. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes. This makes busy weekday mornings much more manageable.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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