Congee (also called jook or rice porridge) is a classic Asian comfort food: warm, soothing, and incredibly versatile. This step‑by‑step guide shows you exactly how to make congee on the stovetop, in a slow cooker, or in an Instant Pot, plus variations like chicken congee, plain congee, and century egg congee.

What Is Congee?

Congee is a savory (and sometimes sweet) rice porridge made by simmering rice in a large amount of water or stock until the grains break down into a creamy, spoonable texture. It’s popular across Asia:

  • China: zhou (粥) or jook
  • Cantonese cuisine: breakfast staple served with dim sum
  • Other cultures: similar to juk, okayu, chok, lugaw, and jook variations

Learn more about congee’s background in this overview of rice porridge around Asia.

Basic Congee to Master (Plain Base Recipe)

This is a classic plain congee base that you can customize with toppings or proteins.

Ingredients (Serves 4)

  • 1 cup uncooked white rice (short- or medium‑grain for creamier texture)
  • 8–10 cups water, chicken stock, or vegetable stock
    • 8 cups = thicker congee
    • 10 cups = thinner, more porridge‑like congee
  • 1–2 tsp salt (to taste)
  • Optional aromatics for subtle flavor:
    • 3–4 slices ginger
    • 2–3 cloves garlic, lightly crushed
    • 1–2 green onions (scallions), tied in a knot

Ratio guide: 1 part rice : 8–10 parts liquid is a good starting point. Adjust based on how thick you like your congee.

How to Make Congee on the Stovetop

Step‑by‑Step Instructions

  1. Rinse the rice

    • Rinse rice in cold water 2–3 times until the water is mostly clear.
    • This removes excess starch and impurities but still leaves enough starch for creaminess.

  2. Optional: Lightly toast the rice

    • In a heavy pot, add a tablespoon of oil.
    • Add rinsed rice and stir over medium heat 1–2 minutes until fragrant.
    • This adds a nutty flavor and helps the grains keep a bit of texture.

  3. Add liquid and aromatics

    • Add 8–10 cups water or stock.
    • Add ginger, garlic, and green onion if using.

  4. Bring to a boil, then simmer

    • Bring to a boil over high heat.
    • Once boiling, reduce to low heat so it simmers gently.
    • Partially cover the pot, leaving a small gap to prevent boiling over.

  5. Simmer until creamy

    • Stir every 10–15 minutes to prevent sticking and to break up grains.
    • Cook for 60–90 minutes, depending on texture preference.
    • Add more hot water/stock if it gets too thick.

  6. Season

    • Remove aromatics (ginger, garlic, green onions).
    • Add salt to taste. You can also add a dash of light soy sauce or white pepper.

  7. Serve hot with toppings

    • Ladle into bowls and garnish (see topping ideas below).

Slow Cooker Congee (Overnight Method)

For an easy set‑it‑and‑forget‑it congee, use a slow cooker.

  1. Add to slow cooker:
    • 1 cup rinsed rice
    • 8–10 cups water or stock
    • Ginger, garlic, and/or green onions if desired
  2. Cook:
    • Low: 6–8 hours (great overnight)
    • High: 3–4 hours
  3. Stir a few times if you’re nearby; add water if too thick.
  4. Season with salt and serve with toppings.

Instant Pot / Pressure Cooker Congee

Using an Instant Pot makes quick congee with very little effort.

  1. Add to Instant Pot:
    • 1 cup rinsed rice
    • 8–9 cups water or stock
    • Aromatics if desired
  2. Close lid, set valve to “Sealing.”
  3. Pressure cook:
    • Manual/Pressure Cook: 20–25 minutes (High)
  4. Natural release:
    • Let pressure release naturally for 15–20 minutes.
  5. Open, stir well to break down rice.
  6. Season with salt and adjust thickness with more hot water if needed.

For detailed safety tips, refer to the official Instant Pot user manual.

Popular Congee Variations

Once you know the base, you can make many classic versions.

1. Chicken Congee (Chinese Rice Porridge with Chicken)

Soothing and protein‑rich, chicken congee is ideal for breakfast or when you’re feeling under the weather.

Extra ingredients:

  • 1–2 bone‑in chicken thighs or drumsticks, or 1 chicken breast
  • 1–2 slices ginger (more if you like)

How to make:

  1. Add chicken pieces and ginger to the pot with the rice and liquid.
  2. Cook congee as usual (stovetop, slow cooker, or Instant Pot).
  3. When rice has broken down and chicken is fully cooked:
    • Remove chicken, let cool slightly.
    • Shred or slice meat, discard bones and skin if desired.
  4. Return shredded chicken to the congee.
  5. Season with salt, a splash of light soy sauce, and white pepper.

Topping ideas for chicken congee:

  • Sliced green onions
  • Fried shallots or garlic
  • A drizzle of sesame oil
  • Chopped cilantro
  • Soy sauce or fish sauce to taste

2. Century Egg and Pork Congee (皮蛋瘦肉粥)

A Cantonese restaurant favorite with a silky, savory flavor.

Extra ingredients:

  • 150–200 g (about 5–7 oz) lean pork (sliced or minced)
  • 1–2 century eggs, peeled and chopped
  • 1 tsp light soy sauce
  • 1 tsp Shaoxing wine (optional)
  • ½ tsp sesame oil
  • White pepper and salt to taste

Method:

  1. Marinate pork (optional but recommended):
    • Toss pork with soy sauce, Shaoxing wine, and a pinch of white pepper.
    • Let sit 10–15 minutes.
  2. Cook base congee:
    • Prepare plain congee until nearly done (rice mostly broken down).
  3. Add pork and century egg:
    • Stir marinated pork into simmering congee, separating pieces.
    • Add chopped century eggs.
    • Simmer 10–15 minutes more until pork is cooked through.
  4. Finish:
    • Season with salt, white pepper, and sesame oil.
    • Top with green onions and ginger slivers.

Learn more about century eggs in this overview of century egg.

3. Fish Congee

Light, delicate, and fast to cook.

Extra ingredients:

  • 200–250 g (7–9 oz) firm white fish fillet, thinly sliced (e.g., cod, halibut, tilapia)
  • 1 tsp ginger, julienned
  • 1 tsp light soy sauce
  • 1 tsp Shaoxing wine (optional)
  • Pinch of white pepper
  • ½ tsp sesame oil

Method:

  1. Prepare plain congee until fully cooked.
  2. Marinate fish slices with soy sauce, wine, and pepper for 10 minutes.
  3. Bring congee to a gentle boil.
  4. Add fish and ginger, simmer 3–5 minutes until just cooked.
  5. Turn off heat; drizzle sesame oil.
  6. Top with cilantro and green onions.

4. Vegetarian / Vegan Congee

Simple, comforting, and plant‑based.

Ideas:

  • Use vegetable stock instead of chicken stock.
  • Add sliced mushrooms (shiitake, oyster, button), corn, carrots, or leafy greens.
  • Season with:
    • Light soy sauce or tamari
    • White pepper
    • Sesame oil
    • A splash of mushroom seasoning or miso (stir in at the end, off the heat).

Classic Congee Toppings and Seasonings

Customize your bowl with these popular additions:

  • Fresh herbs & aromatics
    • Sliced green onions
    • Cilantro
    • Julienned ginger
  • Crunchy toppings
    • Fried shallots
    • Crispy garlic chips
    • Chinese crullers (youtiao 油条), sliced
  • Protein & extras
    • Shredded chicken
    • Century egg
    • Salted duck egg
    • Preserved vegetables (e.g., pickled mustard greens, pickled radish)
    • Roasted peanuts
  • Seasonings
    • Light soy sauce
    • Fish sauce (especially in Southeast Asian styles)
    • White pepper
    • Chili oil or chili crisp
    • Sesame oil

Tips for Perfect Congee Every Time

  1. Type of rice

    • Short‑ or medium‑grain white rice makes the creamiest congee.
    • Jasmine rice gives nice fragrance.
    • You can mix leftover rice, broken rice, or even a bit of sticky rice for a silkier texture.

  2. Adjusting thickness

    • Too thick? Stir in boiling water or hot stock a little at a time.
    • Too thin? Simmer longer uncovered to reduce.

  3. Prevent sticking and scorching

    • Use a heavy‑bottomed pot.
    • Stir the bottom regularly, especially in the first 30 minutes.
    • Keep heat low once it reaches a simmer.

  4. Make‑ahead and storage

    • Cool completely, then store in the fridge up to 3–4 days.
    • Congee thickens after chilling; reheat with extra water or stock to loosen.
    • Reheat on the stovetop over low heat, stirring, or in the microwave in short bursts.

  5. Food safety

Frequently Asked Questions About Making Congee

Can I make congee with brown rice?

Yes. Brown rice congee is more nutty and has more fiber, but it takes longer:

  • Use 1 cup brown rice + 10–12 cups liquid.
  • Simmer 1.5–2 hours on the stovetop, or increase pressure time in an Instant Pot to 30–35 minutes.

Can I use leftover cooked rice?

Yes, this is a great way to use leftover rice.

  • Use about 3–4 cups cooked rice + 6–8 cups water/stock.
  • Simmer 30–40 minutes, breaking up rice with a spoon until creamy.

Is congee healthy?

Congee is generally easy to digest and can be part of a balanced diet, especially when made with lean proteins and vegetables. For a nutrition overview, see rice nutrition and adjust toppings to your dietary needs.

Summary

To make congee:

  1. Use about 1 cup rice to 8–10 cups water or stock.
  2. Simmer (or pressure cook) until the rice breaks down and becomes creamy.
  3. Season with salt and your choice of sauces.
  4. Add proteins like chicken, fish, pork, or century egg.
  5. Finish with flavorful toppings such as green onions, fried shallots, and sesame oil.

Once you learn this base method, you can easily create endless variations of this comforting Chinese rice porridge for breakfast, lunch, or a soothing light dinner.

References

  1. Congee – Wikipedia
  2. Rice – Nutrition and Culinary Uses (Wikipedia)
  3. Century Egg – Wikipedia
  4. U.S. Department of Agriculture – Safe Minimum Internal Temperatures
  5. Instant Pot – Online User Manuals