Congee — rice slowly simmered into a savory porridge — is comfort food across much of Asia. It's cheap, soothing, endlessly adaptable, and made from almost nothing but rice and water.
The ratio
Congee is all about lots of liquid and time. Use roughly 1 part rice to 8–10 parts water for a classic loose, silky texture — more water for thinner, less for a thicker bowl.
The method
- Rinse the rice, then combine with water (and stock for more flavor).
- Bring to a boil, then drop to a low simmer.
- Cook, stirring occasionally, for 1–1.5 hours until the grains break down and the porridge turns creamy.
- Season with salt and white pepper.
Make it a meal with toppings
- Protein: poached chicken, pork, century egg, or fish slices.
- Aromatics: ginger, scallion, fried shallots.
- Crunch and salt: soy sauce, sesame oil, peanuts, youtiao (fried dough).
Day-old rice cooks into congee faster — another reason to cook extra rice. For a related savory-rice tradition, see Cantonese soups.
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Stir occasionally near the end so it doesn't catch on the bottom, and remember congee thickens as it cools — keep it looser than you think you want.
