Congee is a classic Asian rice porridge dish that is a popular food for children, but even adults  find it addictive.

This can be a little time-consuming to make because the rice cooks for a long time before it breaks down, but it is an extremely easy dish. This recipe called for bok choy but you could add chopped spinach on top instead, or add a more substantial vegetable stir fry to the top.


2/3 cup jasmine rice
4 to 6 cups vegetable stock
7 thick slices fresh ginger, unpeeled
3 tbsp Shao-xing rice wine
3 or 4 bok choy, or similar Chinese greens, steamed until tender, then sliced
4 or 5 large garlic cloves, peeled, thinly sliced and gently fried in a little oil until pale golden and lightly crisp
2 or 3 scallions, trimmed and thinly sliced
shredded fresh ginger, steeped in rice vinegar
2 fresh, large green chilis, sliced
Light soy sauce
Toasted Sesame oil and/or chili oil

1. In a large, heavy-bottomed pot, mix together the rice, 4 cups stock and the ginger and bring up to a simmer. Cover and cook very gently indeed, for at least 1 hour or maybe longer, stirring from time to time; the desired consistency should be that of porridge, and with the rice and stock harmoniously married; you may need more stock to get it just right. Naturally, the rice will be overcooked almost to the point of submission. Once you are happy with it’s consistency, fish out the ginger and discard, then add the rice wine and stir in.

2. To finish the congee, ladle it into bowls, distribute the garnishes as you see fit, then trickle on a little of the soy and oils.


Recipe from – The Vegetarian Option

2 thoughts on “Congee

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