Congee (Chinese Rice Porridge, 粥)

Method4 steps · about 40 min

1. 1

   Step 1: Briefly rinse the cup of uncooked jasmine rice (1 cup) under running drinking water and drain. Bring the separate 9 cups congee water to a full boil in a large saucepan, then add the drained rice.

   Uses 1 cup uncooked jasmine rice · 9 cups water · Water, enough to briefly rinse the rice

   
2. 2

   Step 2: When the rice and water from step 1 return to a full boil, stir and reduce the heat to its lowest setting. Once the bubbling settles to a very gentle simmer, cover with a lid. Keep the heat low enough that the covered pot will not boil over.

   Uses The rice and measured water from step 1

3. 3

   Step 3: Simmer the covered rice gently for about 35–40 minutes, stirring a few times during cooking so it does not stick. Check from 35 minutes: the grains should be very soft and the porridge thickened to your liking. Simmer longer if too watery, or stir in a little optional hot water if too thick. The congee will thicken further as it cools.

   Check congee texture · 35 minUses gently simmering rice and water · A little hot water, if needed to thin the congee or reheat leftovers

4. 4

   Step 4: Serve the plain congee from step 3 hot. For a smoother texture, whisk it before serving. Refrigerate leftovers promptly in shallow containers, within 2 hours, and keep refrigerated for up to 3 days. Reheat over low heat, stirring regularly, until piping hot throughout (74°C); add a little hot water if needed to loosen it.

   Uses plain cooked congee · A little hot water, if needed to thin the congee or reheat leftovers