Congee (chinese Rice Porridge, 粥)

1 cup short-grain or jasmine rice (uncooked)

9 cups water (or chicken stock), can be adjusted to 8 or 10 cups

Flavouring: Light soy sauce (or tamari), sesame oil, chilli oil, scallion oil, chilli garlic sauce, black bean sauce, fermented bean curd, etc.

Aromatics: Finely chopped scallions, ginger, coriander, etc.

Preserved food: Preserved mustard stem, Chinese olive vegetables, pickled long beans, etc.

Eggs: Boiled eggs, fried eggs, marbled tea eggs, salted duck eggs, century eggs, etc.

Others: You Tiao, pork floss, dried laver seaweed, toasted peanuts, sesame seeds, etc.

Briefly rinse the rice under running water.
Bring water to a full boil in a pot/large saucepan, then add the rice.
When the water comes back to a boil, turn the heat to the lowest and stir the rice.
Cover with a lid once the water calms down to a very gentle simmer.
Leave to cook for 35 to 40 minutes until it thickens to your desired consistency. Remember to stir a couple of times during the process.
Serve it as it is, or add any flavourings and/or toppings of your choice.
Rinse the rice then store it in the freezer overnight until fully frozen.
Add the frozen block of rice directly into the boiling water (reduce the water volume to 6 cups) and follow the same method above to cook for 10 to 15 minutes.
If you plan to eat the congee the next day, slightly increase the water volume since it thickens as it cools.
Store leftover congee in the fridge for up to 3 days. Reheat over low heat until piping hot (stir from time to time). Add a little water if it looks too dense.

Course🥞Breakfast

Diets🥩Carnivore...

Category🥣Porridge

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h