Congee is rice cooked slowly in a lot of water until it breaks down into a thick, smooth porridge. It is savoury rather than sweet, usually simmered for 45 minutes to an hour, and served with toppings like spring onion, soy sauce, chilli oil or shredded chicken.
Some people call it jook or congee. Both mean the same dish. Unlike Western porridge, which is made from oats, congee starts with plain rice and takes far longer to cook, since the grains need time to fully break down.
The basic ratio
For a thick, classic congee, use 1 cup of rice to 8 cups of water. For a thinner, more liquid style, go up to 1 cup of rice to 10 or 12 cups of water. Short grain or leftover rice both work, and jasmine rice works too, though it breaks down a little faster.
How to make it on the stove
- Rinse the rice. Wash it two or three times until the water runs mostly clear.
- Add rice and water to a pot. Use the ratio above. Bring to the boil.
- Drop to a low simmer. Cover partly, leaving a gap for steam to escape. Stir every 10 minutes or so.
- Cook for 45 minutes to an hour. The rice should break down into a smooth, thick porridge. Add hot water if it looks too thick.
- Season and top. A pinch of salt and a little sesame oil go a long way. Add cooked chicken, a soft boiled egg, spring onion or crispy shallots.
Stovetop, rice cooker or slow cooker
| Method | Time | Notes |
|---|---|---|
| Stovetop pot | 45 to 60 minutes | Needs occasional stirring, gives the most control |
| Rice cooker (porridge setting) | 1 to 1.5 hours | Hands off, check your model has a porridge setting |
| Slow cooker | 8 hours on low | Good for overnight, use a little more water |
Why your congee is not turning out right
Too thin or watery. Simmer uncovered for longer to let more water evaporate. Too thick or stodgy. Add hot water a splash at a time and stir it through. Rice will not break down. The heat is likely too low. Bring it back to a gentle simmer and give it more time.
What to serve with congee
Congee is a blank base built for toppings. Try it with leftover char siu pork, a side of gyoza, or a spoon of chilli oil stirred through.
Frequently asked questions
Is congee the same as rice porridge?
Yes. Congee and rice porridge are the same dish. Different regions call it congee, jook, or juk, but they all describe rice cooked down in a lot of water until smooth.
Can I make congee with leftover rice?
Yes, and it cooks faster this way, often in 20 to 30 minutes. Use less water since the rice has already absorbed some liquid.
Can I freeze congee?
Yes. Freeze it in portions for up to a month. It thickens a lot in the freezer, so add a splash of water when you reheat it.
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- Clay soup pot. Even heat for a long, slow simmer.
