Congee
A silky-smooth, savory rice porridge that acts as a warm blanket for your soul, topped with aromatic fresh herbs.
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70 min
Easy
China
3 servings
The story behind
I used to think rice porridge was just for when you're sick, until I tried a bowl topped with crispy fried dough and fresh ginger in a tiny alley in Guangzhou. That changed everything. Congee has been a staple in Asian households for centuries because it's so gentle and versatile. I personally love it for a slow brunch or a cozy dinner. It’s amazing when you pair it with some savory soy sauce and maybe a side of pickled veggies. If you want the full experience, drink a cup of hot Oolong tea with it; the earthiness of the tea balances the creamy rice perfectly. It’s basically a hug in a bowl.
Instructions
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1Combine the rice and broth in a large pot and bring it to a rolling boil.
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2Turn the heat down to the lowest setting and partially cover the pot with a lid.
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3Let it simmer for about 60 minutes, stirring occasionally to prevent sticking and to help the rice grains break down into a cream.
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4Check the consistency; it should be thick and velvety. Add more liquid if you prefer it lighter.
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5Pour into deep bowls and garnish with plenty of ginger, scallions, and a drizzle of sesame oil while it's piping hot.
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