Congee (Rice Porridge Recipe)
Warm up from the inside out with a steaming bowl of this ultra-comforting congee. This soothing rice porridge is the ultimate hug in a bowl, with its velvety texture and fragrant aromas. Spoonful by soothing spoonful, this easy congee wraps you in a feeling of coziness and nostalgia. A sprinkle of savory, crispy shallots adds irresistible texture and crunch. The optional drizzle of soy sauce (fish sauce for the Thai style) and squirt of chili oil allows you to customize each bite’s flavor. However you top it, this congee is guaranteed to nourish your body and soul. So curl up on the couch and tuck into a bowl of this Asian staple that reminds you of being cared for, one mouthwatering spoonful at a time.I am going to show you how to get this creamy rice soup done in less than 20 minutes!
How to customize congee.
- Choose your protein for the dish. I used the wonton leftover filling which basically seasoned ground pork and shrimp. However, ground chicken, rotisserie chicken, and or just an egg. You can be creative!
- Choose your fiber or not. I added some Shitake mushroom for more umami and fiber, but you can use carrots, peas, and any vegetables you’d like. Or you can choose not to add any vegetables at all.
- Choose your toppings. It is common in Thailand to top this dish with julienned ginger though some were added and cooked in the broth already. Also, adding fried garlic for an extra crunch, green onion, and cilantro more fiber and aroma.
Storing and Reheating.
If you make a lot of congee and have some leftovers. Simply keep it in a container and refrigerate. The rice will absorb water resulting in thicker consistency and possible no broth left. Simply add some water or broth after transferring it to the container. Make sure the amount of liquid covers the rice and use medium heat until the porridge is boiled (about 4-5 minutes). Or use the same technique but reheat in the microwave about 2 – 3 minutes.
Congeee (Rice Porridge) Recipe
Equipment
- 1 pot
Ingredients
For the soup
- 1 cup cooked rice leftover or newly cooked
- 1 cup water
- 1 knob ginger some julienned and some finely chopped
- 3 cups broth chicken or pork
- 1 tsp fish sauce or soy sauce
- 1 pinch ground pepper
- mushroom optional Shitake mushrooms preferred
For protein (idea)
- 1-2 eggs
- ½ ground pork
- 1 tsp sesame oil optional
- ¼ tsp chicken bouillon
- 1 pinch white ground pepper
- 4-5 shrimps optional
For toppings
- ½ tsp fried garlic
- 1 tsp green onion chopped
- 1 tsp cilantro chopped optional
- 1 tsp chili oil
- ginger julienned
Instructions
Marinade ground pork
- Mix ground pork with bouillon, sesame oil, a little bit of chopped ginger, and ground pepper together. Set it aside.
Blend
- Mix cooked rice with water and blend about 30 seconds.
Boil
- Transfer the blended rice to a sauce pan or pot. Use medium heat. Add broth and heat the soup until boil. Spoon the ground pork mixture and drop it into the pot along with shrimps and mushrooms.
- Let the soup boil and give it a taste as each brand of broth has different level of salt. Add some fish sauce or soy sauce and egg. Add a dash of pepper.
Serve
- Pour the congee in the bowl and top with 1 more egg, chili oil, julienned ginger, cilantro or/and green onion. Some people also add chili flakes and vinegar.
