Pair this simple yet rich rice porridge with almost any Asian dish—it’s silky smooth and especially complementary to spicy foods.
Looking for a simple yet stunning side to go with your favorite Chinese mains? Check out congee—a fragrant, savory rice porridge that first originated in China but has since spread all around the world. While it looks like a high-class Asian delicacy, this dish is actually fairly affordable and easy to make.
For those intimidated by the thought of making a rice dish like this at home, this congee recipe demystifies the process in just a few simple steps. Soaking the rice before cooking helps decrease cooking time and enhance texture. Then, cooking the rice in broth ensures that your congee comes out glossy and pearlescent, rounded out with hints of fresh, zesty ginger.
With straightforward steps and a handful of familiar ingredients, this congee recipe takes the stress out of preparing this classic dish. Experienced chefs and newbies alike can embrace the breezy journey to this flavor-rich rice porridge.
Is Congee Healthy?
Congee is low in fat and fairly low in salt, while it also contains a decent amount of protein and carbs. For more protein, consider topping your congee with Crispy Baked Tofu or Soy Sauce Eggs. If your broth is gluten-free, then this congee recipe is gluten-free as well, making it an excellent option for individuals with a wheat allergy or sensitivity. Vegetarian and vegan diners can also substitute chicken broth with vegetable broth. No matter your dietary needs, congee is easy to customize for a wide range of diets.
Congee’s Curious History
Following the onset of widespread rice cultivation, congee became a staple dish in China thousands of years ago, before spreading across East, South and Southeast Asia, to countries such as Indonesia, Korea and the Philippines. In modern-day China, this dish is often referred to as zhou, however, the origin of the word congee actually comes from the Tamil language of India and Sri Lanka. Over the centuries, congee has evolved into the easy and affordable dish it is today. Traditional versions of this dish are typically made with rice, but it can also be made with grains like millet, barley, or sorghum. Each grain brings its own unique texture, but the resulting congee is always a soupy porridge full of flavor.
FAQs & Tips
Once cooled, congee can be refrigerated in an airtight container for up to 3 days. Since the rice swells overnight, you might need to add an extra half cup of water or broth to it when you heat up your congee. Reheat this dish on the stove at medium temperature, stirring occasionally until it starts to simmer.
This congee recipe calls for 10 cups of broth for every 1 cup of rice. If that seems like a lot, it’s only because this is no ordinary rice recipe. Congee needs extra liquid to achieve that creamy and soup-like texture.
If it’s more richness in flavor you’re seeking, try adding a quarter cup of rice wine vinegar to the mix at the very end of cooking. You could also add a splash of soy sauce, fish sauce, or chili oil. Personally, I like to add a teaspoon each of cumin and red pepper flakes to my congee, but you can experiment with different flavors to find the combination that you like best.
Serving Suggestions
Hot, fresh, and steaming, make your congee stand out by garnishing with chopped green onions, ginger shavings, and a drizzle of sesame oil. To make this dish part of a larger meal, consider serving your congee with Asian Salmon (With Soy And Ginger), Broccoli Tofu Stir-Fry, Beijing Beef, or Chinese Garlic Chicken. For lighter pairings or toppings, you could also try Pickled Okra, Korean Pickled Cucumbers, Pickled Radish, or Asian Ramen Slaw. With so many different ways to serve, this dish can be a warm welcome to any dining experience.
Congee Recipe
Ingredients
- 1 cup medium or long grain rice
- 10 cups low-sodium chicken or vegetable broth
- 1-inch ginger piece peeled and thinly sliced
- Kosher salt to taste
- Chopped green onions for garnish
- Sesame oil optional, for drizzling
Instructions
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Wash the rice until the water runs clear, then let it soak in water for a minimum of 20 minutes. Make sure to drain it thoroughly.
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In a pot, combine soaked rice, broth, ginger, and salt. Bring to a boil over medium-high heat.
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Once boiling, reduce heat to low and simmer for 60 minutes, stirring occasionally to prevent sticking and help the rice thicken into a creamy porridge. If needed, add a little bit of water to thin it out.
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Taste the congee and adjust salt if needed. Serve hot, garnished with chopped green onions and a light drizzle of sesame oil if desired.
Nutrition
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