Rice Congee

Name: Rice Congee
Prep time: 6 min
Cook time: 30 min
Total time: 36 min
Cuisine: China
Ingredients: 50 g of long-grain rice; 1 L of water; 50 g of peeled shrimp; 100 g of silken tofu; mushrooms; 5 g of thin slices of ginger

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Congee is a rice porridge cooked for a long time in plenty of water. 🍚 Its texture is that of a savory porridge. It is a neutral, easily digestible base.

Total time: 36 min
Prep: 6 min
Cook: 30 min
Difficulty: Easy
Per person: €1.00

By the CookinBreak team

Ingredients 6

servings

Estimated cost €1.00

Equipment

Saucepanmedium with lid
Bowl
Wooden spoon

Instructions

Tap a number to check off the step, and a time to start a timer.

Rinse the rice in cold water until the water runs clear.

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In a medium saucepan, bring 1 liter of water to a boil.

Add the rice to the boiling water and reduce the heat to medium-low. Stir occasionally so the rice doesn't stick to the bottom of the pan.

Simmer over low heat for about until the mixture thickens, adding water as needed to reach the desired consistency.

Season with salt and pepper to taste.

Serve hot, topped as you like with thin slices of ginger, chopped scallions, soft-boiled egg, cooked chicken, shrimp, tofu, mushrooms, or with soy sauce on the side.

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Nutrition facts

per serving · estimate

100kcal

Protein2 g8%
Carbs22 g84%
Fat1 g9%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even creamier, more flavorful congee, soak the rice in water for 30 minutes before cooking! ⏳🍚 This speeds up the cooking and gives an ultra-silky texture. You can also add a small drizzle of sesame oil at the end for an irresistible fragrant touch. 🥢

Freezing : Can you freeze this recipe?

Not recommended

Moderately. Plain rice congee freezes well (up to 2 months). Shrimp and tofu can become spongy after thawing.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge. Congee thickens as it cools.

Making ahead : Can you make it the day before?

Yes

Can be made the day before. The congee will thicken and need loosening when reheated.

Reheating : How do you reheat it?

Saucepan: Reheat gently over medium heat, stirring, adding a little water or broth if too thick. Microwave: In portions, on medium power, stirring regularly to even out heat and texture.

Variations

Top with chopped scallions, a soft-boiled egg or cooked chicken.
Finish with a drizzle of soy sauce and thin slices of ginger.
Keep only the tofu and mushrooms for a vegetarian version.

Mistakes to avoid

Not rinsing the rice: rinse it in cold water until the water runs clear.
Forgetting to stir: stir from time to time so the rice doesn't stick to the bottom of the pot.
Leaving the mixture too thick: add water during cooking until you reach the desired consistency.

Frequently asked questions

What is rice congee?

Congee is a rice porridge cooked for a long time in plenty of water, with a texture close to a savory porridge. It is eaten hot, often for breakfast in China, with toppings of your choice.

How long does congee take to cook?

After adding the rinsed rice to 1 liter of boiling water, simmer over low heat for 30 to 40 minutes. The mixture should thicken; add water if needed to reach the desired consistency.

What toppings go on congee?

It is topped with thin slices of ginger, chopped scallions, a soft-boiled egg, cooked chicken, shrimp, tofu or mushrooms. Soy sauce can be served alongside the bowl.

What rice should I use to make congee?

This recipe uses long-grain rice, first rinsed in cold water until the water runs clear. It then cooks gently in the water, which it gradually thickens to give congee its texture.