Rice Porridge (Congee)
Recipe cover image

Rice Porridge (Congee)

Recipe info icon


Recipe info icon


50 min
Recipe info icon


35 min
Jasmine Rice
200 g
or stock see rice to liquid ratio (9:1 to 10:1)
How to cook
Start cooking
  • Bring the water/stock to a boil and then lower the heat and add the rice.
  • Bring it back to a boil and then lower the heat to medium to let it gently simmer for about 25-30 mins, stirring every now and then to prevent the rice from catching at the bottom of the pot.
  • The rice grains will slowly release more starch and get smoother and creamier starting at about 20 mins or so.
  • If you are adding meat like chicken, beef, pork, fish, add only after the porridge has thickened.
  • Add them in at this point and stir until they are cooked through.
  • Season with salt to your taste and serve immediately while the porridge is hot.
  • The longer the porridge sits, the thicker it will get.
  • You can always thin it out by adding more water or stock.
Shop ingredients