I’ve been eyeing congee for a while now. The thing is, I hate porridge. I get the concept, I understand why people love it, but I just can’t force myself to eat it. But congee? That sounded like something that could combine the benefits of porridge with none of its (to me) unfortunate qualities.
So, I did some reading, listened to a few congee enthusiasts, and finally took the plunge today. Of course, there are countless ways to make congee, and this was just my first attempt—so I’m definitely going to refine my technique. But I already like where this is going.
My First Congee Experiment:
I overcooked rice in a light vegetable broth with grated ginger and bonito flakes (which, by the way, is a great trick—it adds a deep umami flavour). Of course, I managed to burn it a little, but just a little, so no big deal. Then I threw in some frozen peas I found hiding in the freezer. After transferring the porridge to a bowl, I drizzled it with a touch of sesame oil and soy sauce, then topped it off with chopped scallions.
And you know what? It was good.
But Wait, What Exactly Is Congee?
If you’ve never tried it, congee is an ultra-comforting rice porridge that’s a staple in many Asian cuisines. It’s warm, creamy (without any dairy), and can be customized in a million ways. Traditionally, it’s made by slowly cooking rice in water or broth until it breaks down into a thick, smooth consistency. It can be served plain, with just a little salt, or dressed up with toppings like meat, eggs, vegetables, and aromatics.
Ways to Cook Congee:
There’s more than one way to achieve that perfect, silky texture:
- Stovetop Method: The classic way—simmer rice in lots of liquid for 45-60 minutes, stirring occasionally.
- Rice Cooker: Some rice cookers have a “porridge” setting, making this a hands-off process.
- Instant Pot/Pressure Cooker: Cuts the cooking time to 20-30 minutes, which is great for impatient people like me.
- Slow Cooker: Throw everything in before bed and wake up to a bowl of comforting, hot congee.
Help Me Out!
Since this was just my first congee attempt, I know I have a lot to learn. Do you have any favourite congee toppings or tricks? Hit me up with your best ideas—I’m officially on the congee bandwagon and can’t wait to try more variations!