Congee (Chinese rice porridge)
Rice simmered slowly with ginger until silky and creamy, then topped with spring onion, soy, sesame oil and a soft egg.
- 85 min10 prep · 75 cook
- EasyDifficulty
- 260 kcalper serving
Ingredients
- Jasmine rice150 g
- Water or chicken stock2 l
- Fresh ginger20 g
- Soft-boiled eggs4
- Spring onions3
- Soy sauce2 tbsp
- Toasted sesame oil1 tsp
- Crispy fried shallots2 tbsp
- white pepper1 pinch
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the rice until the water runs almost clear.
- 2
Bring the water or stock to the boil, add the rice and the ginger cut into thin slices.
- 3
Lower the heat and simmer, partly covered, stirring now and then so it does not stick, until thick and creamy.
- 4
Meanwhile, soft-boil the eggs and slice the spring onions.
- 5
Season the congee with salt and white pepper and ladle it into bowls.
- 6
Top with the halved egg, spring onion, a drizzle of soy and sesame oil and the crispy shallots.
Tips and questions
- Can I make congee with leftover rice?
- Yes, and it is much faster: simmer cooked rice in about three times its volume of liquid for 20–30 minutes.
- Can I make it in a slow cooker or pressure cooker?
- Yes: about 6 hours on low in a slow cooker, or 20 minutes at pressure followed by a natural release.
- How do I store and reheat it?
- Up to 3 days in the fridge, without toppings. It thickens a lot, so add water or stock as you reheat it.
Enjoy your meal!
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