Chinese Rice Porridge (Congee)

Name: Chinese Rice Porridge (Congee)
Yield: 4 servings
Ingredients: 220 g (7.75 oz) round rice, washed and drained; 2.5 L (10 ½ cups) water or chicken broth; Light soy sauce, to personal preference; Sesame oil, to personal preference; White pepper, to personal preference; 3 spring onions, chopped; 4 tbsp freshly-chopped coriander leaves; 2 tbsp toasted sesame seeds; 30 g (1 oz) sliced ginger

Congee is a type of rice porridge eaten across Asia. It may also be called juk, zhou, ganji, or other similar variations.

serves 4

Ingredients

220 g (7.75 oz) round rice, washed and drained
2.5 L (10 ½ cups) water or chicken broth
Light soy sauce, to personal preference
Sesame oil, to personal preference
White pepper, to personal preference
3 spring onions, chopped
4 tbsp freshly-chopped coriander leaves
2 tbsp toasted sesame seeds
30 g (1 oz) sliced ginger

Steps

Put the rice in a pan and add the bouillon or water. Bring to a boil.
Turn down the heat and leave over low heat for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash.
Add soy sauce and sesame oil and flavor with white pepper.
Finally, add the toppings according to personal preference.

More recipes with rice, soy sauce, sesame oil, green onions, cilantro, sesame seeds or ginger

Adapted from “Chinese Rice Porridge (Congee)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.