Chinese Asian Soups & curries Breakfast & brunchbreakfastlunchdinnerVegetarianPescatarianVeganDairy-freeNo added sugar

Chinese Rice Porridge (Congee)

Name: Chinese Rice Porridge (Congee)
Yield: 4 servings
Cuisine: Chinese, Asian
Ingredients: 220 g (7.75 oz) round rice, washed and drained; 2.5 L (10 ½ cups) water or chicken broth; Light soy sauce, to personal preference; Sesame oil, to personal preference; White pepper, to personal preference; 3 spring onions, chopped; 4 tbsp freshly-chopped coriander leaves; 2 tbsp toasted sesame seeds; 30 g (1 oz) sliced ginger

Congee is a type of rice porridge eaten across Asia. It may also be called juk, zhou, ganji, or other similar variations.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

An illustration of the kind of dish. There is no photo of this recipe yet.

Ingredients

Makes

220 g (7.75 oz) round rice, washed and drained
2.5 L (10 ½ cups) water or chicken broth
Light soy sauce, to personal preference
Sesame oil, to personal preference
White pepper, to personal preference
3 spring onions, chopped
4 tbsp freshly-chopped coriander leaves
2 tbsp toasted sesame seeds
30 g (1 oz) sliced ginger

Ingredients for 4 servings (2.8 kg) · the original recipe

Send the list

Method

1
Put the rice in a pan and add the bouillon or water. Bring to a boil.
Stovetop
2
Turn down the heat and leave over low heat for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash.
Stovetop
3
Add soy sauce and sesame oil and flavor with white pepper.
4
Finally, add the toppings according to personal preference.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.