Congee (Chinese Rice Porridge)

About This Recipe

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.

Ingredients

Serves 4

• 1 cupjasmine or short-grain rice(rinsed)
• 8 cupswater or chicken stock
• 1 tspsalt
• 1 tbspneutral oil
• 2 slicesfresh ginger
• 2 stalksscallions(sliced, for topping)
• 1 tspsesame oil(for topping)
• 1 tbspsoy sauce(for topping)
• 0.25 cupyoutiao (fried dough sticks)(sliced, optional)

Instructions

1. 1

   Prep the rice

   Rinse rice until the water runs mostly clear. Optionally freeze the rinsed rice for 1-2 hours to help it break down faster.

2. 2

   Combine and simmer

   Combine rice, water or stock, salt, oil, and ginger slices in a large pot. Bring to a boil.

3. 3

   Reduce and simmer

   Reduce heat to low and simmer uncovered, stirring every 10-15 minutes, for 60-75 minutes.

4. 4

   Check texture

   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.

5. 5

   Adjust seasoning

   Remove ginger slices and adjust salt to taste.

6. 6

   Serve

   Ladle into bowls, top with scallions, a drizzle of sesame oil and soy sauce, and sliced youtiao if using.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions