Super Simple Congee

You are going to love me for this recipe.  Really you are.  This stuff practically cooks its self.  Congee.  Con-WHO?  Congee  – it’s a super simple rice porridge.  Congee is a classic Chinese breakfast dish and it’s an uber comfort food.  Also used to nurse people back to health, congee is the chicken noodle soup cure of Asia.  Warm smooth and customizable to your craving of the day, when I make congee I make a big pot and put the leftovers in the fridge for a quick and nutritious breakfast, lunch or dinner.

The congee ‘porridge’ is the base for whatever you want to add to it, be it; steamed veggies, roasted chicken, bbq pork, dates and mixed fruit but you don’t stop there – then you add condiments like green onion, tamari, crispy onion bits, cilantro, hot peppers and so on.  Although you can go crazy adding toppings to your congee, I try to keep it simple so I can take advantage of the other main benefit of congee; it’s also very easy on the digestive system.

So, how do we make this stuff?  Here we go…

Super Simple Congee
Prep time
Cook time
Total time
I tend to make my congee very neutral flavour and then I add more tasty bits as I customize each bowl that way I get more ‘types’ of meals out of each batch I make.
Serves: 6
  • 1 cup Organic Brown Rice (most traditional recipes call for long grain white rice – I prefer brown rice)
  • 8 – 10 cups Filtered Water (or mild Homemade Vegetable Stock)
  • Pinch of Salt
  • Optional Ingredients
  • Stick of Kombu (this is a hand harvested and dried seaweed that adds flavour to stocks – it looks like a black piece of rolled cinnamon)
  • 1″ piece of peeled fresh Organic Ginger
  • 2 Cloves of Organic Garlic
  • White Pepper to taste
  • Toppings
  • Here’s where you can can get creative. Pick a few ingredients, add it to the top and mix it in as you eat.
  • Cilantro, peanuts, green onion, tamari, noir crinkles, sesame seeds, preserved duck eggs, botchy, roasted mushrooms, beans, corn, carrot, pickled ginger, hot peppers, all kinds of meats and fish – the list goes on and on.
  1. Place the rice and water into a large pot or crock-pot (I use the crock-pot cause I’m lazy) and set it on low temperature.
  2. Let it brew on low for 4 – 5 hours. Give it a good stir every now and then as stirring helps break down the rice and make the congee more porridge like.
  3. Once the congee is smooth and creamy (looking like porridge) ladle roughly 1½ cups into a bowl and start to add your toppings.
  4. I always finish garnishing my congee with a few drops of good quality sesame oil and organic tamari.
  5. Enjoy!


And that my friends is how you make congee.  Give it a try and let me know how it works out!




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