• 1 cup short-grain or jasmine rice (uncooked)
  • 10 cups water or Chicken/Veg Stalk or a split (minimum 8 cups)
  • You can also add 1 or 2 slices of ginger, dried or fresh shiitakes or green onions.


  1. Briefly rinse the rice under running water repeating several times until the water runs clear when you drain it.
  2. Bring water to a boil in a pot/large saucepan, then add the rice. Make sure the rice is covered with at least an inch of water and bring back to a rolling boil.
  3. Once boiling turn the heat to a simmer. Cover with a lid leave to cook for 40-45 minutes until it thickens to your desired consistency and stir occasionally.
  4. Top with your favorite ingredients and seasonings and serve with a warm glass of soy milk like our favorite congee place Secret Congee or a cup of hot green tea. 
  5. If you're planning ahead and wont eat the congee for a day or so increase the water by a cup or two so it thickens when it cools. You can also add water as you reheat.
  6. Store in the fridge for up to 3 days. 

Note: If you add steamed vegetables such as squash or sweet potato add in the last five minutes of cooking. You can also do this in a rice cooker (a full size one not a mini) or a Instant Pot if you use the porridge setting but make sure to double check the water ratio before you do. I find I have more control when it's done over the stove but up to you!

Optional Toppings:

  • Tea Eggs, fried eggs, century eggs or poached eggs
  • Marinated Mushrooms
  • Mix in miso, soy sauce or chili oil
  • Garlic (raw or cooked), ginger, fried onions, green onions
  • Pickled vegetables, kimchi, sauerkraut etc.
  • Steamed vegetables such as sweet potato, turnips and squash  
  • Kale, cabbage or other greens, steamed or sautéed. 
  • Seaweed, peanuts, sesame seeds etc.
  • Chinese donuts (You Tiao)
  • Shredded pork, roasted chicken, shrimp or tofu
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