Warm, soothing, and endlessly adaptable — Basic Congee is a classic rice porridge enjoyed across Asia. With just a few ingredients, it transforms into a deeply comforting dish that’s perfect for breakfast, a light meal, or when you’re feeling under the weather.
Origin Basic Congee
Congee is eaten in many Asian countries — known as zhou in China, jook in Cantonese, okayu in Japan, and bubur in parts of Southeast Asia. It’s a staple made from simmered rice and water or broth, varying in texture and toppings across regions.
What I Love About This Recipe
It’s humble and healing — made with pantry basics, yet rich in comfort. You can dress it up with savory toppings or enjoy it plain and nourishing.
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Basic Congee
4
servings30
minutes40
minutes130
kcalIngredients
1 cup jasmine or short-grain white rice
8 –9 cups water or broth (chicken, veggie, or plain water)
1/2 tsp salt
Optional: sliced ginger, garlic, or scallions for added flavor
Directions
- Rinse the rice under cold water until the water runs clear.
- In a large pot, combine rice and water or broth. Add salt and any aromatics if using.
- Bring to a boil over high heat, then reduce heat to low and simmer uncovered.
- Stir occasionally to prevent sticking. Continue to cook for 60–90 minutes until the rice breaks down and the congee reaches your desired thickness.
- Adjust salt to taste. Add hot water or broth if it becomes too thick.
- Ladle into bowls and serve hot, plain or with toppings like scallions, soy sauce, sesame oil, boiled egg, shredded chicken, or pickled vegetables.
Notes
- For a smoother texture, stir frequently or use a whisk to break down the rice.
- Leftover congee thickens in the fridge — just reheat with extra water or broth.
- Easily customizable for savory or sweet versions.
