Chinese Rice Congee

Rice congee is the watery, lighter version of rice. It’s comfort food at its best. Ideal for rainy or chilly days when you need warmth. Or for those times you’re under the weather yet still crave rice, just in a soft, soupy form. And of course, for true congee lovers, anytime is a good time for a bowl of rice congee.

While congee recipes may seem similar across cultures, Chinese rice congee stands out because it’s not cooked into a mushy, sticky lump. 

Instead, the rice grains remain soft, grainy, and cooked to just the right texture, with enough water to create a light, soothing broth.

The best version, in fact, is the simplest. Pain rice congee without meat or add-ons, leaving it open to endless pairing possibilities (SPICY STEAMED FISH). 

 

How to Make Chinese Rice Congee (Stovetop)

Wash the rice and place it in a pot with water (about double the amount you would use for regular rice).

Keep the flame low and allow it to simmer.

Stir occasionally and skim off the starchy layer that floats on top.

Check the texture of the rice to your preference.

Add more water if needed, for a softer or more watery version.

Once the rice is soft, switch off the heat and serve warm.

Rice Cooker Congee
Add washed rice, water (more than usual for cooking rice), and a pinch of salt into the rice cooker.
Switch it on and check in between for your preferred texture.
Once cooked, scoop away the layer of rice starch that forms on top.

How to Pair Rice Congee
Plain simple rice congee is really about nothing much. Just thin strips of ginger, a sprinkle of spring onion and a dash of crushed black pepper on top. 

Other pairings can be a whole list, but for a simple rice congee, it’s usually boiled salted eggs (telur masin), crispy fried anchovies (ikan bilis), simple stir-fried salted vegetables, boiled salted fish, or even a side of fried rice (TURMERIC EGGS). 

For spiciness, nothing beats chillies in soy sauce.