chinese rice porridge

Learn how to make silky smooth Asian rice porridge (Congee). It can be done on the stove, rice cooker or Instant Pot.

How to Make Basic Asian Rice Porridge (Congee)

Jasmine rice (about 200 gr)

Water rice

Salt

For very thick porridge: Rice to liquid ratio is 1:7

For thick porridge: Rice to liquid ratio is 1:8

For medium-thick porridge: Rice to liquid ratio is 1:9 (I like to use this ratio)

For medium-thin congee: Rice to liquid ratio is 1:10

Rice to Liquid ratio:

Just briefly rinse the rice for any impurities. You may not even need to do so because some brands have prewashed the rice Place the rice and water in a medium-large pot.&nbsp;

Prepare the rice:

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 minutes, stirring every now and then to prevent the rice catching at the bottom of the pot. The rice grains will slowly release more starch and get smoother and creamier starting at about 20 minutes or so

If you are adding meat like chicken, beef, pork,&nbsp; 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

Cooking congee on the stove:

Place 1 cup of rice with the amount of water ratio you choose to use. 9 cups is a good one to start if it's your first time making it in instant pot. Less liquid is lost when you cook in Instant pot, so 9 cups of liquid is almost equivalent to 10 cups of liquid cooking on the stove

Press pressure cook and set to high pressure. Set timer to 30 minutes. When it's done cooking, release pressure naturally, which may take about 10-15 minutes

If the porridge is too thick, you can always think it out by adding more water or stock. If you want to add protein like meat or fish, turn on the saute mode and bring it to a boil and then add in the meat and cook until they are cooked through. Season with salt to your taste

Cooking congee with Instant Pot Pressure Cooker:

Add rice and liquid to the rice cooker. I recommend starting with 9 cups of liquid. This sometimes also depends on your rice cooker, so you may need to experiment. Close the lid and if your rice cooker has porridge setting, use that. If not just press cook and cook for one cycle. When it&#x27;s done, open up and see if it has thickened to the consistency you like. If it&#x27;s still watery, cook for another cycle. If it&#x27;s too thick, you can always add more liquid and stir. It should thin out to the consistency you prefer. Season with salt to your taste

Cooking congee with rice cooker:

Place 1 cup of briefly washed rice or whatever quantity you want in a freezer-friendly bag and let it freeze for at least 6 hours (12 hours if you have the time). You can freeze several bags for future use too. Frozen rice be kept in the fridge for up to 3 months

When ready to cook, place water or stock in a medium-large pot and with the amount of water ratio you like. I use 9 cups and bring to a boil and then add the frozen rice grains (without thawing). Bring it back to a boil and lower the heat to low-medium. let it simmer for 20 minutes over medium heat until thickened to the consistency you like. Stir every now and then to prevent the rice from catching at the bottom and burn

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

Frozen rice congee:

https://content.jwplatform.com/videos/RKdSTtI4.mp4

Learn how to make silky smooth rice congee on the stove, with rice cooker, or Instant Pot Pressure Cooker

How To Make Basic Asian Rice Porridge (Congee)

This vegan congee (jook) recipe uses few ingredients and is easy to make. The recipe includes stovetop and Instant Pot cooking directions.

Vegan Congee Recipe (Jook)

jasmine rice

shiitake mushrooms

water, divided

vegetable broth (see note 1)

ginger,

kosher salt, add

soy sauce

chili oil

white pepper

furikake

onions

scallions

youtiao (Chinese fried dough sticks, see note 4)

Rinse the rice once and drain the rice. 

Bring 2 cups of water to boil. I...

Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl. 

Quickly rinse the dried shiitake mushrooms. Next, add...

Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

Transfer the rice, shiitake mushrooms, and the water...

Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms to a large pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt to the pot.

Cover the pot with a lid and bring...

Cover the pot with a lid and bring everything to boil. Then, reduce the heat to low. I usually move the pot to a smaller burner at this stage. Let the congee simmer for 1 hour. Make sure to check the congee occasionally to ensure that it doesn’t boil over. 

After an hour, uncover the lid. The congee...

After an hour, uncover the lid. The congee might look very watery at this point, and that’s okay. Give everything a stir. Turn off the heat and cover the pot with the lid again, leaving it slightly ajar. Let the congee cool for 15 to 20 minutes. The congee thickens as it cools. 

If after 20 minutes, the congee is still...

If after 20 minutes, the congee is still looking very watery, turn the heat back on to low and simmer the congee simmer for another 15 minutes. 

Remove the mushrooms, lemongrass, ginger, and garlic from...

Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings. You can slice up the mushrooms and eat them, if you want. I prefer sautéing fresh shiitake mushrooms and serving them with the congee.

Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms into the bowl of the Instant Pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt.

Secure the Instant Pot with the lid. Then,...

Secure the Instant Pot with the lid. Then, select “MANUAL” and let the Instant Pot cook at high pressure for 30 minutes.

Once the congee is done cooking, let the...

Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes.

Double check that the pressure has released before...

Double check that the pressure has released before opening the lid. You’ll notice that the congee is watery, and that’s okay. Give everything a stir and hit “CANCEL” to turn off the Instant Pot. Loosely cover the Instant Pot with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken. 

Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.

https://www.youtube.com/watch?v=0a18tgMBEZc

Here's a vegan version of one of my favorite comfort foods, congee (jook/rice porridge/粥). 

FULL RECIPE HERE: https://healthynibblesandbits.com/vegan-congee-recipe-jook/

Instead of using chicken, pork, or dried seafood, I used shiitake mushrooms, lemongrass, ginger, garlic, and vegetable broth to flavor the jook.

INGREDIENTS:

1 cup jasmine rice
6 dried shiitake mushrooms
4 cups water, divided (use 2 cups to soak mushrooms)
5 cups vegetable broth
2 stalks lemongrass, sliced into 3 to 4-inch chunks
2-inch piece of ginger, peeled and sliced
1 teaspoon kosher salt, add more to taste

TOPPINGS:

white pepper
hot sesame oil
soy sauce
sautéed shiitake mushrooms
furikake
scallions

0:00 Intro
0:15 Flavoring Ingredients
1:22 Cooking Congee/Jook
3:03 Fried Dough Sticks
3:22 Toppings
3:44 End

FOLLOW ME HERE: 
Blog: https://healthynibblesandbits.com
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Vegan Congee (Jook, Rice Porridge, 粥)

This recipe uses vegetable broth. You can substitute it with chicken broth, seafood broth, or any other broth of your liking. I typically prefer a

Basic Congee (Jook, 粥, Chinese Rice Porrdige)

shrimp

scallops

safflower oil oil

ginger

garlic (minced)

mushrooms

vegetable broth

water

salt

shallots

dough sticks (油條/油炸鬼)

Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.

Rinse the rice once and drain the water.

Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.

Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.

After an hour, check the congee to see if the consistency is to your liking. I like to leave the pot uncovered for 15 minutes so that the porridge cools and thickens. If you notice a small film form on the top of the congee, just stir everything before serving. Taste the congee and add more salt if necessary.

Serve the congee in bowls. Have sliced scallions, fried shallots, chili oil, and sliced fried dough sticks on the side for topping.

This recipe uses glutinous rice and a combination of water with chicken broth. You may substitute with jasmine rice or other medium-grain white rice.

Congee Recipe (Chinese Rice Porridge)

glutinous rice ((see notes))

low-sodium broth ((chicken, beef, or vegetable))

Salt (to taste)

Sesame oil and soy sauce (to garnish)

Transfer rice to a large bowl and fill with cold water. Soak for 1 hour then drain and rinse thoroughly.

Transfer the rice to a large pot. Fill with 12 cups of cooking liquid (water, chicken broth, veggie broth, beef broth, or some combination of each). Stir and bring to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer gently, stirring every 10-20 minutes to prevent the rice from sticking to the bottom of your pot.

After approximately 60-90 minutes, uncover and allow the congee to cook for an additional 15 minutes or so. Season with salt, to taste, and decide if the consistency is to your liking. Add additional liquid to thin, or continue to cook, uncovered, until desired consistency is reached.

Serve congee in bowls garnished with fresh green onions, fresh ginger, sesame oil, and soy sauce, if desired.

A recipe for a simple, comforting and creamy chicken congee, that is easy to make, and super comforting for days when you&#039;re feeling ill and need something nourishing to eat or when you&#039;re just craving it!

How to Make Chicken Congee (鸡粥)

Japanese medium grain rice (calrose)

water ((or chicken stock))

ginger ((optional, but highly recommended))

salt ((to taste))

chicken breast (or 1/4 lb of ground chicken)

corn starch

Green Onions ((Thinly sliced. Highly Recommended))

Pork Floss ((Highly recommended))

Crispy Deep Fried Garlic

Furikake

Salted Duck Egg ((Cooked))

Toasted Sesame Seeds

Sesame Oil

Thinly slice the chicken so it cooks quickly (1/4 inch or less) and place it in a bowl. If you are using ground chicken or pork then place that in a bowl.

Add in the soy sauce, water and oil, and corn starch to the chicken and mix well. Set it aside for later.

Marinade the Chicken

Set the stove to high heat and add water and ginger slices to the pot and wait for it to boil.

Once the water has started to boil, add in the rice and stir it for a few minutes. We don&#39;t want the rice to settle at the bottom and stick to the pot.

Once the congee has boiled for about 5 minutes, turn down the heat to medium low heat and let it simmer with no lid on. Please do not use a lid while it is simmering. It will cause the starchy congee to overflow out of the pot.

It will take about 30 minutes to cook. Stir it every 10-15 minutes so it doesn&#39;t stick to the bottom of the pan and burn. (If you used basmati rice, you will need to add 15-20 minutes to the cooking time)

Once the congee is done, turn off the heat and put a lid on it and let it &#39;steam&#39; for 20 minutes. This will thicken the congee a bit more.

After 20 minutes, whisk the congee with a whisk or chopsticks quickly for 3-4 minutes to break up the rice grains so that the congee will be more creamy, and silky. At this point, adjust the congee to the texture you like. If you like it thinner, add more water/chicken stock to it, 2 tablespoons at a time until you get the right consistency. If you like it thick and creamy, leave it as is.

Cooking the Congee

Turn the heat back to medium heat and keep stirring until the congee is hot and starts to bubble.

Once the congee starts to bubble, add in the chicken slices or ground meat and stir well so that the hot congee fully covers the meat.

Cook the meat for about 2-3 minutes or until it is cooked.

Salt is very important for congee to taste good. Don&#39;t be shy with it. Add salt to taste.

Garnish with finely chopped green onions or additional toppings and enjoy!

Cooking the Chicken

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The most viewed chinese rice porridge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chinese rice porridge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine