My best friend Matt came back from Singapore swearing congee was the best breakfast he had ever eaten, and after one pot I finally understood the obsession. Congee is a savory, slow-simmered rice porridge eaten across China and much of Asia for breakfast, lunch or dinner: rice cooked low and slow in plenty of stock until it breaks down into something silky and deeply comforting, then loaded up with whatever toppings you love. I go with crispy shiitakes, a jammy fried egg, sliced avocado, scallions and a good drizzle of chile oil, but the whole point is that it is endlessly customizable. If you love this kind of cozy, savory bowl, my Kimchi Fried Rice and my Loaded Chicken Pho are always in my Asian comfort-food rotation, and for more morning inspiration my roundup of 85+ Outstanding Breakfast Ideas never runs dry.
Simple Congee at a Glance
- 🕒 Total Time: 45 minutes
- 👪 Servings: 2 to 4
- 🍝 Cuisine Type: Chinese / Pan-Asian
- 🧂 Flavor Profile: Savory, silky and deeply comforting, mild on its own and built to carry bold toppings like chile oil, crispy mushrooms and scallions
- 📖 Dietary Info: Naturally gluten-free and dairy-free; easily vegetarian or vegan with vegetable stock and no egg
- 📦 Storage Notes: Refrigerate up to 5 days; it thickens to a paste as it sits, so loosen with a splash of stock or water when reheating. Freezes up to 3 months
- ⭐Why You'll Love It: It is the ultimate savory comfort food, made from pantry rice and stock and almost entirely hands-off. The rice simmers down into a silky porridge that you can dress up a hundred different ways, so it never gets boring. It is gentle, soothing and endlessly customizable, perfect for a cozy breakfast or an easy any-time meal.
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I've been listening to my best friend Matt rave about Congee for YEARS. After his trip to Singapore (which he rudely went on without me) he came home swearing up and down that the Congee was the best breakfast he has ever had. According to him, it's simple, so customizable and really the best comfort food. I don't know what took me so long, but I finally made it!! And you know what... he was right! It's perfection.
Congee is basically a savory thick rice porridge that’s served for breakfast, lunch or dinner that you can jazz up with any number of toppings. There are a ton of different variations and alterations for this dish depending on if you're in China, Japan, Korea, Taiwan, various parts of Southeast Asia like Burma, Cambodia, Indonesia, the Philippines, Singapore and more! Bottom line though, until I can get my booty on a plane to try this, I'll be making my version at home and savoring every bite! Also it's a perfect post-pregnancy meal as it's rich and comforting so it's on the menu for whenever we have this baby!
Substitutions & Swaps
🍚 The Rice
- Basmati - What I use here; long-grain, fragrant and breaks down into a clean, silky porridge
- Jasmine - The most traditional choice; soft and aromatic with a classic congee texture
- Short-grain or sushi rice - Higher starch, so it turns extra creamy and thick
- Brown rice - Nuttier and more rustic; needs more liquid and a longer simmer to soften
- Leftover cooked rice - The shortcut; simmer it in stock and it collapses into congee in about 20 minutes
🥣 The Liquid
- Chicken stock - My default; the most savory, rounded base
- Vegetable stock - Keeps it fully vegetarian or vegan with no loss of flavor
- Dashi - Adds a deep, smoky umami backbone for a Japanese lean
- Water plus aromatics - The most traditional; simmer with ginger and scallion and let the toppings do the work
🍄 The Toppings
- Crispy shiitakes - My favorite; meaty, umami-rich and a great textural contrast
- Soft or jammy egg - Fried, poached or a tea egg; richness that stirs right in
- Scallions and cilantro - Fresh, sharp and non-negotiable for me
- Chile oil or chile crisp - The heat and crunch that wakes the whole bowl up
- Fried shallots or peanuts - Store-bought fried shallots are a five-second crunch upgrade
🍗 Make It Heartier
- Shredded chicken - Stir in leftover rotisserie or poach a breast right in the congee
- Pork or turkey - A little ground meat browned with ginger makes it a full meal
- Shrimp or white fish - Poach gently in the hot porridge in the last few minutes
- Tofu - Silken stirred in or crispy on top for a plant-based protein
And feel free to get creative with your Congee toppings. I've opted for some crispy mushrooms, avocados, green onions and scallions - but any savory combo that you prefer would be equally as delish. I made it recently with a dollop of Cilantro Vinaigrette and it was SUPERB!
🍚🍄🌶️ Tips & Tricks for the Best Congee
Great congee is all about patience and ratio; the rice should melt into the broth, not just sit in it.
- Use a high liquid-to-rice ratio. Around 8 to 1 stock to rice is what turns the grains into silky porridge instead of soup with rice in it.
- Keep it at a low simmer. A gentle bubble breaks the rice down evenly; a hard boil scorches the bottom before the rice softens.
- Stir every so often. A stir every 10 minutes keeps the rice from sticking and helps it release its starch for creaminess.
- Toast the rice first. A minute in a little oil before the stock goes in adds a subtle nutty depth.
- Start with cold rice and cold stock. Bringing them up together helps the grains burst more fully.
- Use the day-old rice shortcut. Leftover cooked rice collapses into congee in about 20 minutes when you are short on time.
- Salt at the end. The porridge reduces and concentrates as it cooks, so season once it is thick to avoid over-salting.
- Simmer ginger right in the pot. A few smashed coins infuse the base with warmth and settle the stomach.
- Build contrast with toppings. The base is soft and mild, so it needs something crispy, something fresh and something spicy on top.
- Loosen leftovers with stock. Congee sets like a paste in the fridge; whisk in hot stock or water to bring it back to silky.
Congee FAQs
What is congee?
Congee is a savory rice porridge made by simmering rice in a large amount of stock or water until the grains break down into a smooth, silky consistency. It is eaten across China and much of Asia for breakfast, lunch or dinner, and it is prized as gentle, soothing comfort food. The plain base is mild by design, then topped with things like eggs, scallions, crispy mushrooms and chile oil.
What is the best rice for congee?
Jasmine and basmati are excellent everyday choices, while short-grain or sushi rice gives an even creamier, thicker result thanks to its higher starch. The key is a generous liquid-to-rice ratio, around 8 to 1, so the grains have room to fully break down. You can also use leftover cooked rice for a much faster version.
How do you make congee thick and creamy?
Use plenty of liquid, keep it at a low and steady simmer, and stir every so often so the rice releases its starch into the broth. The longer and gentler the cook, the silkier it gets. If it ever turns out thinner than you like, just keep simmering uncovered to reduce it.
Can I make congee ahead of time?
Yes, congee keeps well in the fridge for up to 5 days and freezes for up to 3 months. It thickens into a paste as it sits, so reheat it with a splash of stock or water and whisk until it loosens back to a silky porridge. Add fresh toppings just before serving so they stay crisp.
What toppings go on congee?
The classics are sliced scallions, cilantro, a soft or jammy egg, crispy fried shallots, and a drizzle of chile oil or chile crisp. For a heartier bowl, add shredded chicken, ground pork, shrimp or tofu. Aim for a mix of crispy, fresh and spicy to contrast the soft base.
Simple Congee Recipe (Rice Porridge)
Ingredients
- ½ cup basmati rice
- 4 cups chicken or vegetable stock
- kosher salt to taste
- 2 large eggs, fried
- 1 avocado, peeled and thinly sliced
- 4 scallions, thinly sliced
- chile oil for serving
For the Crispy Mushrooms
- 12 shiitake mushrooms
- ¼ cup olive oil
Instructions
For the Congee
- Combine the rice, stock and salt in the inner pot of the Instant Pot. Pressure cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before removing the lid and transferring equal amounts of the rice mixture into 2 bowls.
- Alternatively if you don't use an Instant pot: In large pot add stock, rice and salt. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom and simmer the congee for about 1 hour or until the congee is thickened and creamy. Taste and adjust salt as needed.
For the Mushrooms
- Heat the oil in a large skillet over medium high heat. Add the sliced mushrooms and saute for 5-10 minutes until crispy. Remove from the oil and season with salt as needed.
To Assemble
- Top each bowl with a fried egg, sliced avocado, scallions and pan fried mushrooms. Drizzle with the chile oil and sprinkle with salt and serve immediately.
Made this tonight....we loved it...for dinner! My mushrooms didn’t get crispy but tasted good anyway. Thinking of you guys and your new bundle of hoy! So happy for all of you! ❤️ Barbara
This sounds like something I need to try ASAP. It sounds so warm and flavorful - perfect for these dreary, grey days.