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Tradtional Congee Recipe

Congee is one of humanity’s oldest recorded dishes, a simple rice porridge that has nourished people in China for thousands of years. Made by simmering rice in plenty of water until it breaks down into a creamy consistency, it has been eaten as daily sustenance, a healing food, and a festival dish. Variations spread across Asia under different names, but the heart of the recipe remains the same: humble, filling, and deeply comforting.
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Prep Time 5 minutes
Cook Time 2 hours

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 cup white rice short or medium grain works best
  • 8 cups water or chicken/vegetable broth for more flavor
  • Pinch of salt
  • Optional Toppings choose your own:
  • Soy sauce
  • Sliced green onions
  • Boiled egg
  • Pickled vegetables
  • Shredded chicken
  • Sesame oil or chili oil

Instructions
 

  1. Rinse the rice under cold water until the water runs clear.
  2. In a large pot, add rice and water. Bring to a boil.
  3. Reduce heat to low and simmer uncovered, stirring occasionally, for 1 to 2 hours until the rice breaks down into a creamy porridge. Add more water if it becomes too thick.
  4. Season with a little salt and serve hot with toppings of your choice.

Video

Notes

  • Consistency Control – Add more water or broth while cooking if you prefer a thinner porridge, or simmer longer for a thicker, stick-to-your-spoon texture.
 
  • Toppings Matter – Congee is intentionally plain; the real flavor comes from what you add on top. Salt, soy sauce, scallions, chili oil, or even leftover meats make it customizable to your taste.
 
  • Cook Once, Eat Twice – Congee reheats beautifully and often tastes even better the next day as the rice continues to soften. Store in the fridge and add a splash of water when warming to bring it back to the right consistency.