Simple Congee
- 5m Prep Time
- 1h 0mCook Time
- 1h 5mReady In
A simple rice porridge made by simmering rice until creamy. Serve with an assortment of pickles and savory condiments.
Ingredients
- 473 ml cooked rice
- 237 ml uncooked rice
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.3 mg
- Iron: 2.22 mg
- Magnesium: 31.9 mg
- Phosphorus: 98.5 mg
- Potassium: 107 mg
- Zinc: 1.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml cooked rice
- 237 ml uncooked rice
Let's Cook
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Step 1.
If starting with cooked rice: In a pot over medium-high heat, add 2 cups cooked rice and cover it with water by ½ inch. Bring to a simmer, then reduce the heat to low and simmer for 20 to 40 minutes, stirring occasionally to prevent sticking, until the rice grains expand and break apart, creating a thick, creamy porridge.
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Step 2.
If starting with uncooked rice: In a pot over medium-high heat, add 1 cup uncooked rice and 4 cups water. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, for about 1 hour, or until thick. For a creamier texture, continue simmering for up to 1½ hours.
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Step 3.
While the congee simmers, prepare condiments as desired. For century eggs: Peel and cut each egg into 4 wedges. Drizzle with soy sauce, sesame oil, and minced cilantro if desired.
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Step 4.
For Chinese sausage: Slice 2 to 3 links into ¼-inch pieces. In a small pan over medium heat, render the sausage until heated through and fat is released. Remove to a paper towel to drain before serving.
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Step 5.
For spicy peanuts: Serve Huang Fei Hong Spicy Peanuts or similar as a crunchy, spicy topping.
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Step 6.
For other condiments: Prepare simple stir-fried greens, tomato egg, pickles, canned eel, smacked cucumber, roasted sweet potato, or shrimp and pork noodles in broth as desired.