Chinese · Breakfast · Easy
Congee
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Congee, in 5 ideas
- Low and slow is non-negotiable. A hard boil makes it gluey. The barest simmer makes it silky.
- Stock beats water. Water works, but chicken stock gives the porridge a savory depth from the start.
- Toppings go on at the table. Never in the pot. Everyone likes a different bowl.
- Leftover rice works too. Use 3 cups cooked rice and 6 cups stock, simmer 30 minutes. Faster, still silky.
- White pepper, not black. It is the classic seasoning here, with a gentle heat that suits the mild porridge.
What you need
Ingredients
- 1 cup jasmine rice
- 8 cups chicken stock (or water)
- 1 tbsp grated fresh ginger
- 1 tsp salt, plus more to taste
- 1/2 tsp ground white pepper
- 1 tbsp sesame oil
- Sliced scallions, for topping
- Shredded cooked chicken, for topping
- Soft-boiled eggs, for topping
- Crispy fried shallots, for topping
- Soy sauce, for serving
How to make it
Directions
- Rinse the rice under cold water until the water runs mostly clear. Drain.
- Bring the stock to a boil in a large heavy pot. Add the rice and ginger.
- Reduce to the lowest simmer. Cook 60 to 75 minutes, stirring every 10 minutes, until the grains break down and the porridge turns creamy.
- Season with the salt and white pepper. Taste and adjust.
- Stir in the sesame oil.
- Ladle into bowls. Set out the toppings and let everyone build their own bowl with a splash of soy sauce.
Stir more than you think. Every 10 minutes at least. The rice sticks, and the creaminess comes from the grains breaking down against the pot.