Classic Congee (Chinese Rice Porridge)
Breakfast1h 10m4 servingsEasyAbout this recipe
A silky, soothing Chinese rice porridge that's been a breakfast and comfort food staple across Asia for centuries. This classic version uses a simple chicken broth base, cooking long-grain white rice low and slow until it breaks down into a creamy, velvety porridge. Endlessly customizable with toppings, it's the ultimate blank canvas — nourishing when you're under the weather, satisfying on a cold morning, and deeply comforting any time of year.
Instructions
- 1
Rinse the long-grain white rice in a sieve under ^[cold running water], stirring with your hand, until the water runs mostly clear — about 30 seconds. This removes excess starch. Drain well.
- 2
In a pot or Dutch oven, combine the rinsed long-grain white rice, chicken broth, water, ginger coins, and smashed garlic. Stir to combine and bring to a boil over ^[high heat].
- 3
Once boiling, reduce the heat to ^[low] and stir the pot well, scraping the bottom to prevent sticking. Cover with the lid slightly ajar (to allow steam to escape) and simmer, stirring every 10–15 minutes, for 45–60 minutes. The long-grain white rice should fully break down into a thick, creamy porridge. If it thickens too much, add water a splash at a time to reach your preferred consistency.
- 4
While the congee cooks, prepare your toppings: slice the green onions, julienne the ginger (if using), soft-boil or poach any eggs, and set all toppings out in small mixing bowl for serving.
- 5
When the congee is done, remove and discard the ginger coins and garlic cloves. Stir in the sesame oil, salt, and white pepper. Taste and adjust seasoning — it should be savory and well-seasoned on its own.
- 6
Ladle the congee into bowls and top with green onions, a drizzle of soy sauce, and any optional toppings you like: julienned ginger, fried shallots, cilantro, a soft-boiled eggs, or a swirl of chili oil. Serve immediately.
