A silky, slow-simmered Chinese rice porridge, plain and comforting, ready to be topped with pickled vegetables, egg, or shredded meat.
Congee (zhou or jook, depending on region and dialect) is one of China's most fundamental comfort foods -- rice simmered in a large amount of water for a long time until the grains fully break down into a smooth, thick, savory porridge. It's eaten across virtually all of China and much of East and Southeast Asia in countless regional variations, but the base technique remains the same: patience and a high ratio of water to rice. The technique that separates good congee from a thin, grainy soup is time and ratio: rice is simmered in roughly 8 to 10 times its volume in water or stock, stirred occasionally, for well over an hour until the grains completely dissolve into a smooth, creamy porridge rather than staying as distinct, separate grains. Some cooks freeze the rice beforehand or add a splash of oil at the start, both tricks that help the grains break down faster and more evenly during the long simmer. Served plain as a base for endless toppings -- century egg, shredded chicken, pickled vegetables, crispy fried dough sticks (youtiao), or simply a drizzle of sesame oil and soy sauce -- congee is breakfast, sick-day food, and late-night comfort across Chinese households, endlessly adaptable but always starting from the same patient, silky base.
Serves 4
Rinse rice until the water runs mostly clear. Optionally freeze the rinsed rice for 1-2 hours to help it break down faster.
Combine rice, water or stock, salt, oil, and ginger slices in a large pot. Bring to a boil.
Reduce heat to low and simmer uncovered, stirring every 10-15 minutes, for 60-75 minutes.
The congee is done when the rice has completely broken down into a smooth, thick, spoonable porridge. Add more water if it becomes too thick.
Remove ginger slices and adjust salt to taste.
Ladle into bowls, top with scallions, a drizzle of sesame oil and soy sauce, and sliced youtiao if using.
Stir occasionally throughout the long simmer, especially toward the end, since congee can stick and scorch on the bottom of the pot.
Freezing the rinsed rice before cooking helps break down the grain structure, resulting in a smoother congee in less time.
Adjust the final consistency with extra hot water if it's too thick -- congee should be spoonable and silky, not stiff.
Add shredded cooked chicken or pork in the last 15 minutes of cooking for a heartier meal.
Top with century egg (pidan) and shredded pork for a classic Cantonese combination.
Add dried scallops or dried shrimp to the simmering liquid for extra umami depth.
Refrigerate up to 4 days in an airtight container; it thickens considerably when chilled. Reheat gently over low heat, adding water or stock to loosen it back to a smooth consistency.
Congee has been a staple of Chinese cuisine for thousands of years, referenced in ancient texts, and remains one of the most widely eaten dishes across China and much of Asia, valued for being easy to digest, endlessly adaptable, and deeply comforting.
Yes -- many rice cookers have a dedicated congee setting; in an Instant Pot, cook on the porridge setting or manually for about 20-25 minutes with a natural release.
It likely needs more simmering time, or wasn't stirred enough to help break down the grains. Continue simmering, stirring more frequently, until it reaches the desired smooth consistency.
Century egg, shredded chicken or pork, pickled mustard greens, fried dough sticks (youtiao), scallions, and a drizzle of sesame oil and soy sauce are all classic and widely used toppings.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
