How to Make Congee (Chinese Rice Porridge)

By
Liv Wan
Liv Wan
Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 08/31/23
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Prep: 5 mins
Cook: 105 mins
Soak: 30 mins
Total: 2 hrs 20 mins
Servings: 6 servings
Yield: 6 cups

Congee (粥 or 稀飯) is a classic Chinese breakfast dish. It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.

When made with water, the taste of congee is very bland, but there are many ways that you can add sweet or savory flavors. For a different base, switch to beef, chicken, or vegetable stock (or use equal parts of water and stock), and the rice will soak up that flavor as it cooks. You can also add flavorings like minced ginger and garlic and toppings such as chicken or mushrooms. The flavor possibilities are only limited by your imagination and the ingredients in your kitchen. Congee is often served with Chinese crullers (youtiao, 油條), and the fried dough is dipped into the congee.

Although eaten by all family members, congee is most often served to children and people who are ill or convalescing as it is easy to digest. It's also incredibly economical—3/4 cup of rice turns into 6 cups of porridge—and has traditionally been used to stretch rice when food is scarce.

Congee

The Spruce Eats / Diana Chistruga

"An economical dish that is easy to make—I used water and it was good—exactly what you expect from a plain porridge that you'll add flavor to later. Patience is key while waiting for it to cook down. Cleaning the pot was easier than expected, and the leftover congee reheats nicely in the microwave." —Colleen Graham

Congee (Chinese Rice Porridge) in a bowl
A Note From Our Recipe Tester

Ingredients

  • 3/4 cup long-grain rice

  • 8 cups water, or chicken, vegetable, or beef stock

  • Method 1: 1 teaspoon salt

  • Method 2: 1 teaspoon sunflower oil, or peanut, vegetable, or olive oil

  • Minced ginger, optional

  • Minced garlic, optional

  • Lotus root, optional

  • Gingko nuts, optional

  • Shredded chicken, optional

  • Shredded pork, optional

  • Shredded bok choy, optional

  • Soft-boiled egg, optional

  • Chopped peanuts, optional

Steps to Make It

There are three methods for cooking congee, each of which results in a slightly different texture. If at any time you feel your congee is too thick, you can add a little boiling water to the mixture.

Method 1

  1. Gather the ingredients.

    Ingredients to make congee

    The Spruce Eats / Diana Chistruga

  2. Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.

    A bowl of rice soaking in water

    The Spruce Eats / Diana Chistruga

  3. In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.

    A large pot of water and rice

    The Spruce Eats / Diana Chistruga

  4. When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice).

    A covered pot of rice and water

    The Spruce Eats / Diana Chistruga

  5. Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.

    A pot of cooked, creamy rice

    The Spruce Eats / Diana Chistruga

  6. Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.

    A bowl of congee topped with crushed peanuts

    The Spruce Eats / Diana Chistruga

Method 2

  1. Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.

    A bowl of rice and water

    The Spruce Eats / Diana Chistruga

  2. Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.

    A bowl of rice with a teaspoon of oil mixed in

    The Spruce Eats / Diana Chistruga

  3. In a large pot or Dutch oven, boil the water and add the rice.

    A pot of boiling water and rice

    The Spruce Eats / Diana Chistruga

  4. Turn the heat down to medium and keep stirring the rice for five minutes.

    A wooden spoon stirring the rice and water mixture in a pot

    The Spruce Eats / Diana Chistruga

  5. Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.

    A pot of cooked congee

    The Spruce Eats / Diana Chistruga

Method 3

  1. Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.

    A strainer of rice over a bowl of water

    The Spruce Eats / Diana Chistruga

  2. Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.

    A lock top bag of rice

    The Spruce Eats / Diana Chistruga

  3. Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.

    A pot of boiling water with frozen rice

    The Spruce Eats / Diana Chistruga

  4. Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.

    A pot of simmering water and rice

    The Spruce Eats / Diana Chistruga

  5. Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

    A pot of cooked congee

    The Spruce Eats / Diana Chistruga

How to Serve

There are no rules about what you can add to congee. Typically, people add meat, fish, vegetables, and herbs:

  • Add cooked shredded chicken, ground pork, or Chinese sausage, or a soft-boiled egg.
  • Cooked mushrooms, bok choy, Chinese cabbage, and bamboo shoots make a nice addition.
  • You can also add classic Chinese ingredients like shredded lotus root and ginkgo nuts.
  • Add crunch with crushed peanuts or brightness with fresh cilantro or Thai basil.
  • Make a sweet version of congee with raisins, Chinese dates (jujubes), and a bit of rock sugar.

Tips

  • The rice will continue to absorb liquid as it rests. If the congee isn't as thick as you like, remove the pot from the heat, keep it covered, and let it rest for about 15 minutes.
  • To store leftover congee, keep it in a sealed container in the refrigerator. It will keep for up to five days.
  • Reheat congee slowly in the microwave or on the stovetop just until warm. Stir in a little more liquid as needed to loosen up the porridge.

What Type of Rice Is Best for Congee?

Congee can be made with many different types of rice. Use basic white long-grain rice if you like; jasmine rice is a favorite as well. Other long-grain rice varieties like basmati can create a nice congee, and even short-grain rice will work. Cooking times may vary with any of these options. To make congee with brown rice, extend the soaking time to between 1 and 3 hours and remember that it may take longer to cook as well.

Helpful Links

Nutrition Facts (per serving)
32 Calories
1g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 32
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 365mg 16%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 0mg 0%
Potassium 7mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)