Chinese•comfort

Congee (Chinese Rice Porridge, 粥)

A recipe for basic congee which includes the ideal rice-to-water ratio, two cooking methods, topping ideas and make-ahead tips.

Ingredients

Quantities are shown as originally provided.

1 cup short-grain or jasmine rice (uncooked)
9 cups water (or chicken stock) (can be adjusted to 8 or 10 cups)
Flavouring
Aromatics (Finely chopped scallions, ginger, coriander, etc.)
Preserved food (Preserved mustard stem, Chinese olive vegetables, pickled long beans, etc.)
Eggs
Others

1
Briefly rinse the rice under running water. Bring water to a full boil in a pot/large saucepan, then add the rice.
2
When the water comes back to a boil, turn the heat to the lowest and stir the rice.
3
Cover with a lid once the water calms down to a very gentle simmer. Leave to cook for 35 to 40 minutes until it thickens to your desired consistency. Remember to stir a couple of times during the process.
4
Serve it as it is, or add any flavourings and/or toppings of your choice.
5
Rinse the rice then store it in the freezer overnight until fully frozen.
6
Add the frozen block of rice directly into the boiling water (reduce the water volume to 6 cups) and follow the same method above to cook for 10 to 15 minutes.
7
If you plan to eat the congee the next day, slightly increase the water volume since it thickens as it cools.
8
Store leftover congee in the fridge for up to 3 days. Reheat over low heat until piping hot (stir from time to time). Add a little water if it looks too dense.