Congee (Chinese Rice Porridge) Recipe

Updated: Jan 14

Congee is one of my favorite recipes because it is EASY and it is GOOD!

What I love the most about this porridge is that I can make a big batch and eat it all week Normally, I tend to get bored eating the same thing on repeat but Congee is ALL ABOUT THE TOPPINGS! It is so easy to mix and match to make new flavor combinations. It feels like eating something new each day!

Congee is a traditional Chinese Breakfast dish, though I have had it for both breakfast and dinner. Although, it is somewhat bland, you can make it with any protein source, mix up your toppings and even add a different base! It is extremely versatile. It is also easy to digest and very affordable to make!


  • 1 cup raw long-grain white rice, rinsed

  • 7 cups chicken or vegetable stock

  • 1/2 teaspoon kosher or sea salt, plus more for seasoning

  • One-inch knob of ginger, peeled and sliced thin

  • 2 cloves of garlic, sliced thin or diced

Add all ingredients into a pot. Simmer for one to one and half hours, stirring occasionally. and you are done! Now it's time to make it special. Try out the toppings listed below and comment with your favorite topping!


*all toppings listen in italics are okay for an elimination diet protocol.

  • Red onion

  • Green Onions

  • Steamed Greens

  • Thinly sliced Radish, Carrot

  • Cilantro

  • Avocado

  • Red pepper

  • Coconut Aminos

  • Soy Sauce

  • Sesame Oil

  • Lime wedge

  • Sliced Jalapeno

  • Chilli Oil

  • Hot sauce

  • Siracha

  • An Egg

  • Tofu

  • Tempeh

  • Kimchi

  • Chopped Peanuts

  • Sesame Seeds

  • Animal protein; chicken, beef, pork, seafood


- The Congee will become thicker as it cools. Add additional water or stock for preferred consistency.

-The ginger is what makes this recipe! I have made it without it and it was definitely lacking that pizazz- I do not recommend skipping this ingredient

-You can add any animal protein or animal bones in while this dish is cooking to give it added flavor,

-You CAN make this in a crock pot if you'd like. Add 1 cup of rice to every 8 cups or stock. Cook on low for 8 hours.