Congee is a rice porridge of Asian origins. Most Asian countries have some kind of congee variation and all are delicious. I crave congee during the winter months and when I’m sick. It’s so easy to make and so satisfying. Congees can be customized with flavors in the base or in the toppings, but this recipe will keep the base simple so you can top it with anything that sounds delicious. This congee recipe will utilize day-old/leftover rice, but you can always make congee by just adding extra water to your raw rice grains if trying to make congee instead of fluffy rice. For some inspiration, I most recently made congee by adding century eggs to the base and topping with garlicky purple cabbage, pork floss, and furikake.

Ingredients

Rice – I’ve found that you can really use any kind of rice you want to make congee. I’ve experimented with jasmine, short-grain, and even brown rice. The long cook time of congee causes all rice varieties to break down eventually into a thick, starchy broth, so they all work.

Broth – Use any kind of broth you like, or substitute with the equivalent of water and your favorite bouillon. Use vegetable, chicken, beef, or anything else!

Congee Toppings

Congee can be eaten plain, but the fun of it comes with the toppings. Some of my favorites include:

• pork floss
• green onion
• century egg
• soft-boiled egg
• garlic sautéed vegetables
• furikake
• crispy onions
• kimchi
• shrimp
• chinese donuts
• chili oil

Top your congee with Shrimp & Snap Pea Stir Fry or Mapo (ish) Tofu.

Have a dessert after like Kitchen Sink Cookies or Peach Galette.