Authentic Chinese Congee Recipe: Simple, Soothing Rice Porridge for Any Time of Day

If you’ve never had congee, imagine this: warm, creamy rice cooked so long it becomes silky and thick, almost like a savory rice pudding. That’s congee. A simple, soothing bowl of Chinese rice porridge that feels like a hug from the inside out.

It’s often eaten for breakfast in many parts of Asia, but it’s really good any time of day. Whether you’re feeling under the weather or just want something cozy, congee has you covered.

What Makes Congee So Special?

Congee starts with rice and water. That’s it. But instead of using the usual water-to-rice ratio, you add a lot more water. The rice simmers until it breaks down and thickens the liquid. The longer you cook it, the creamier it gets.

This version uses long-grain white rice, which is common in southern China. But depending on where you are, it might be made with barley, millet, or even sorghum. Some people like their congee thin and soupy. Others make it thicker, like a soft mash. There’s no wrong way. It all depends on how you like it.

In Chinese homes, congee is often served when someone is sick. It’s easy to digest and gentle on the stomach. Ginger is usually added to help soothe the body and add flavor. My grandmother always made it for me when I had a cold. It’s the kind of food that doesn’t need fancy ingredients to make you feel better.

How to Make Classic Chinese Congee

Making congee is simple. It just needs a little time and patience. Here’s a basic version anyone can try.

Ingredients:

• 7 cups chicken or vegetable stock
• 1 cup long-grain white rice (rinsed)
• ½ teaspoon kosher or sea salt
• 1-inch piece of fresh ginger, peeled and sliced
• Sliced scallions, for topping
• Soy sauce or sesame oil, for serving (optional)

Steps:

1. Add stock, rice, salt, and ginger to a large pot.
2. Bring it all to a boil.
3. Lower the heat and let it simmer gently. Stir now and then so the rice doesn’t stick.
4. After about an hour, the rice will break down and turn thick and creamy.
5. Taste and add more salt if needed.
6. Spoon into bowls while hot. Top with scallions and a drizzle of soy sauce or sesame oil if you like.

That’s it. No stress, no rush. Just warm comfort in a bowl.

Toppings That Take It to the Next Level

What goes on top of congee is up to you. In this recipe, scallions and soy sauce keep things simple. But you can dress it up however you want.

Try adding:

• A soft-boiled egg
• Pickled mustard greens
• Fried shallots
• Shredded chicken or pork
• Roasted peanuts
• A spoonful of chile crisp
• Tofu or dried shrimp

Sometimes I even use leftover roasted veggies or a handful of fresh herbs. It’s a great way to use up bits from the fridge.

One of the best things about congee is how flexible it is. You can make it plain and comforting or spicy and bold. It’s all in your hands.

The Bottom Line

Congee isn’t fancy. It’s not complicated. But it’s deeply satisfying. A bowl of this creamy rice porridge can warm your belly and calm your mind.

Whether you’re trying it for the first time or bringing back memories from childhood, congee is always a good idea. It’s food that feels like home.