Plain rice congee
Congee is rice cooked with plenty of water until the grains soften into porridge.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Makes
- Serves 6
Your new skill: Start with preparation, then work through one step at a time.
Congee is rice cooked with plenty of water until the grains soften into porridge. Start plain, then add a topping you like.
Your ingredients
Get ready: Large saucepan with a lid, sieve and stirring spoon.
- 190 g uncooked jasmine or short-grain white rice
- 2.16 litres water
- Spring onion and fresh ginger, finely sliced, optional
- Fully cooked egg, optional
- Finely chopped preserved mustard greens, optional
- Salt or light soy sauce, optional
Let’s make it
-
Rinse and boil
Rinse the rice briefly. Bring the water to the boil in a large saucepan, then add the rice. Stir once the pan returns to a boil.
-
Simmer gently
Reduce to a very gentle simmer and cover, leaving space for steam if the pan threatens to bubble over. Cook for 35–40 minutes, stirring occasionally so the rice does not stick.
-
Check the texture
The grains should be soft and breaking apart. Add a little boiling water if it is thicker than you like, or simmer uncovered to thicken. A spoonful tells you more than the clock.
-
Build your bowl
Serve hot, plain or with finely sliced spring onion, ginger and a fully cooked egg. Add a little salt or soy sauce at the table if wanted.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Garlic pak choi.
Keeping it: Cool quickly, ideally within 1 hour, cover and refrigerate. Use within 24 hours and reheat only once until steaming hot throughout.
