Easy Congee Recipe (Chinese Rice Porridge)

This is the plain congee I grew up eating, plus the version most people actually want: chicken. It’s rice simmered in a lot of liquid until it turns soft and creamy, and it’s about as forgiving as cooking gets — once you know the ratio, the rest is just time.

If you want the background — the names, the regional styles, why it’s the default food when someone’s unwell — that’s in our guide to what congee is. This page is just the recipe.

Ingredients

For a base pot of plain congee that serves about four:

• 1 cup (about 200 g) jasmine or other long-grain white rice
• 8 cups (about 2 liters) water, or low-sodium chicken stock for more flavor
• 1 inch fresh ginger, sliced
• 1 teaspoon salt, plus more to taste

To finish: toasted sesame oil, ground white pepper, and thinly sliced scallions.

A note on rice: ordinary white rice is all you need. Jasmine gives a light fragrance and a looser bowl; short- or medium-grain cooks down thicker and creamier. Avoid parboiled or instant rice, which won’t break down the same way.

Equipment

You don’t need any special equipment to make congee — a heavy-bottomed pot or Dutch oven is enough. Its thick base spreads heat more evenly, which is especially helpful during the last 20 minutes, when the congee thickens and is more likely to catch on the bottom. A 5-quart Dutch oven also gives the rice plenty of room to bubble without crowding the pot, so it works well for a family-sized batch.

If you make congee regularly, or want to start it before work and come back to a finished pot, a rice cooker with a dedicated Porridge setting is the easiest option. An electric pressure cooker is faster and useful when you want congee on a busy evening. For a first attempt, though, I would still start with the stovetop method because you can watch the texture change and stop exactly when it reaches the consistency you like.

How to Make Congee on the Stove

Step 1 — Rinse. Rinse the rice two or three times, then drain. There’s no need to keep rinsing until the water runs completely clear.

Step 2 — Boil. Add the rice, water or stock, and sliced ginger to a large pot. Bring to a boil over medium-high heat.

Step 3 — Simmer. Drop the heat to low so it stays at a gentle simmer. Cook uncovered, or with the lid slightly ajar, for about 1 to 1½ hours, stirring every 10 to 15 minutes — and more often as it thickens — so nothing sticks. The grains will slowly break apart and the pot will thicken.

Step 4 — Season and rest. Stir in the salt. Taste and adjust. Pull it off the heat a little looser than you want it, because congee keeps thickening as it sits. If it stiffens up, a splash of hot water loosens it again.

Step 5 — Serve. Ladle into bowls and finish with a few drops of sesame oil, a pinch of white pepper, and scallions.

One shortcut worth knowing: freezing the rinsed rice for a few hours before cooking helps the grains break down faster, shaving time off the simmer.

Congee Recipe Card

Prep: 5 minutes
Cook: about 1 to 1½ hours
Serves: 4

Ingredients: 1 cup white rice, 8 cups water or stock, 1 inch sliced ginger, 1 teaspoon salt, plus sesame oil, white pepper, and scallions to finish.

Method: Rinse the rice and drain. Combine with the water or stock and ginger in a large pot. Boil, then reduce to a low simmer and cook uncovered for about 1 to 1½ hours, stirring often, until thick and creamy. Season with salt, rest briefly, and finish with sesame oil, white pepper, and scallions. Thin with hot water if needed.

Chicken Congee Recipe

The most popular version, and the one that doubles as homemade comfort food. Two ways to do it:

The easy way: Make the base congee, then stir in shredded cooked chicken in the last few minutes.

The fuller-flavored way: Add 2 bone-in, skinless chicken thighs to the pot at the start, with the rice and ginger. Simmer until the chicken reaches 165°F (74°C) at the thickest part — usually before the congee has fully finished cooking. Transfer it to a plate, discard the bones, shred the meat, and stir it back in before serving. The bones add body to the broth as it cooks.

Finish chicken congee with scallions, a little white pepper, and a few drops of sesame oil. Crispy fried shallots on top are very good here.

Century Egg and Pork Congee

The Cantonese classic, pídàn shòuròu zhōu (皮蛋瘦肉粥). Thinly slice about 4 ounces (115 g) lean pork and toss it with a little soy sauce, a pinch of salt, and a teaspoon of cornstarch while the congee cooks. Near the end, stir in the marinated pork and two quartered century eggs, and simmer until the pork is cooked through and tender, usually about 8 to 12 minutes for thin slices. The egg melts slightly into the congee and gives it a deep, savory richness that plain congee doesn’t have.

Rice Cooker and Instant Pot Methods

Rice cooker: Rinse the rice and place it in the inner pan. Add water to the porridge line for the amount of rice you are using, add the ginger, and select the Porridge setting. A cycle usually takes about 50 to 70 minutes. Do not use the regular white-rice water line. The 5.5-cup Zojirushi NS-TSC10 has a dedicated Porridge setting, but follow your own cooker’s manual because supplied cups and water markings vary by model.

Instant Pot: Use about 1 cup rice to 7 to 8 cups liquid, keeping the total below the halfway mark. Cook on high pressure for 20 to 25 minutes, then let the pressure release naturally — don’t quick-release congee, as the hot starchy liquid can spray. Stir well after opening and thin with hot water if needed.

Toppings

A bowl of plain congee is a base; the toppings make it a meal. Some favorites: youtiao (油条, fried dough sticks), pork floss (ròusōng, 肉松), pickled mustard greens, a soft or jammy egg, peanuts, fried shallots, and a tiny cube of fermented tofu (fǔrǔ, 腐乳). There’s no rule — feel free to add toppings based on your preference.

Tips for the Best Congee

• Rinse briefly, then drain well. Two or three rinses are enough; there is no need to keep washing until the water runs completely clear.
• Stir, and watch the bottom. Rice settles and scorches if you walk away for too long.
• Salt at the end. It’s easier to judge once the congee is thick.
• Make extra. It keeps well and thickens overnight, which is half the appeal.

Storage

Cool it promptly and refrigerate within two hours, in shallow containers. It keeps three to four days in the fridge or about three months frozen. It sets almost solid when cold, so reheat with a splash of water or stock until it reaches 165°F (74°C), stirring so it heats evenly. Add fresh toppings after.

FAQ

How Much Water Do You Use for Congee?

For a creamy bowl, start with about 1 cup of rice to 8 cups of water. Use less liquid (1:6 to 1:7) for a thicker congee, or more (1:10 to 1:12) for a thinner, soupier one. Rice type and cooking time shift the result, so treat it as a starting point.

Can You Make Congee With Leftover Rice?

Yes. Use about 2 cups of cooked rice to 4 to 5 cups of liquid and simmer for 20 to 30 minutes, pressing the grains against the side of the pot to help them break down. It’s faster, though slightly less silky than congee made from raw rice.

Why Isn’t My Congee Creamy?

It usually needs more cooking time, more stirring, or slightly less liquid. Keep it at a gentle simmer until the grains begin to break down, and stir more often as it thickens. Pressing some of the softened rice against the side of the pot can also help create a creamier texture.

What’s the Best Rice for Congee?

Plain white rice works well. Jasmine is fragrant and breaks down easily; short- or medium-grain turns especially thick and creamy. Brown rice works too but needs longer cooking and a bit more liquid.

Is Congee Gluten-Free?

Plain congee made only with rice and water is naturally gluten-free. However, soy sauce, some stocks, processed toppings, and restaurant preparation may introduce gluten. If you have celiac disease or need to avoid gluten strictly, use gluten-free soy sauce or tamari, check packaged ingredients, and ask about cross-contact when eating out.

Ready to make your first pot of congee? Keep it plain, add chicken, or top it with whatever you already have in the fridge. Share this recipe with someone who has been meaning to try Chinese rice porridge, and join the Stellar Chinese email list for clear, practical guides to how China works — from everyday culture and language to doing business.

More on Chinese Food and Dining

Congee is usually eaten with a spoon, but chopsticks are used for youtiao, pickled vegetables, eggs, and other side dishes. Read my guide to how to use chopsticks for the basic grip and common etiquette.

You may also like to know Chinese table manners, which explains what to expect when eating with family, friends, or business contacts in China.