Congee (Chinese Rice Porridge)

Name: Congee (Chinese Rice Porridge)
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 bowls
Cuisine: Chinese
Ingredients: 1 cup jasmine rice (rinsed until the water runs clear); 8–10 cups water or chicken stock (8 for thick, 10 for loose); 3 slices fresh ginger (optional, for fragrance); 1 tsp neutral oil (optional — tossed with the rice to help it break down); to taste salt and white pepper; scallions, sliced; toasted sesame oil; light soy sauce; shredded cooked chicken, a soft egg, or fried shallots

By The Chowmi Test KitchenUpdated June 6, 2026↓ Jump to Recipe

This post may contain affiliate links. Learn more.

🧪 Developed & tested by the The Chowmi Test Kitchen for US kitchens. How we develop our recipes.

Quick answer

Congee (粥, also called jook) is rice simmered with a lot of liquid until the grains break down into a thick, silky, savory porridge. For plain congee, use roughly 1 cup of rice to 8–10 cups of water or stock — less liquid for thick, more for loose — and simmer gently for about 1 to 1.5 hours, stirring occasionally, until creamy. Two tricks speed the breakdown: rinse the rice and toss it with a little oil and salt first, or freeze the rinsed rice beforehand so the grains burst faster. A rice cooker's porridge setting or an Instant Pot (about 30 minutes on high pressure) make it hands-off. Congee itself is a blank, comforting canvas — season at the end and finish with toppings like ginger, scallion, sesame oil, soy, shredded chicken, or a soft egg.

A bowl of silky Chinese congee topped with scallions, ginger and sesame oil

Why you'll love this congee (chinese rice porridge)

The ultimate Chinese comfort food — silky, soothing, and endlessly customizable.
Almost entirely hands-off, especially in a rice cooker or Instant Pot.
Made from one cheap pantry staple (rice) plus whatever toppings you like.
We give the rice-to-water ratios for thick or loose congee, plus the trick to make it creamy faster.

Ingredients

Congee

1 cup jasmine rice, rinsed until the water runs clear
8–10 cups water or chicken stock, 8 for thick, 10 for loose
3 slices fresh ginger, optional, for fragrance
1 tsp neutral oil, optional — tossed with the rice to help it break down
to taste salt and white pepper

To serve (pick any)

scallions, sliced
toasted sesame oilsubstitutes →
light soy saucesubstitutes →
shredded cooked chicken, a soft egg, or fried shallots

Missing an ingredient?

Tell us what you have and what you're making — get the best US-grocery swap, with ratios.

Equipment

Large pot, rice cooker, or Instant Pot — A rice cooker's porridge/congee setting makes it completely hands-off.(shop →)

Instructions

Rinse the rice until the water runs clear, then toss it with the teaspoon of oil and a pinch of salt. (This, or freezing the rinsed rice first, helps the grains break down into a creamier porridge.)
💡 The oil-and-salt toss is a small step that noticeably speeds up how fast the rice turns silky.
Combine the rice, water or stock, and ginger in a large pot. Bring to a boil, then immediately lower to a gentle simmer.
Simmer uncovered (or with the lid ajar) for about 1 to 1.5 hours, stirring every 10–15 minutes so the rice doesn't stick to the bottom, until the grains have broken down and the congee is thick and creamy.
💡 Stir more often toward the end — that's when it's thick enough to catch and scorch on the bottom.
Rice cooker or Instant Pot method: use the same ratio. On a rice cooker, run the porridge/congee setting. In an Instant Pot, cook on high pressure about 30 minutes with a natural release.
Season the finished congee with salt and white pepper to taste — it should taste savory, not bland. Adjust the texture with a splash more hot water if it's too thick.
Ladle into bowls and add your toppings: scallions, a drizzle of sesame oil and soy, and any of shredded chicken, a soft egg, or fried shallots. Serve hot.

Tips & notes

Ratio is everything: about 1:8 rice-to-liquid gives a thick congee, 1:10 a looser one. It also thickens as it sits, so err slightly loose.
To make it creamy faster, either toss the rinsed rice with a little oil, or freeze the rinsed rice for a few hours first — frozen grains burst and break down quicker.
Stock instead of water makes a richer, more savory congee. For a classic version, simmer it with a few slices of ginger and some chicken.
Congee thickens a lot in the fridge. Reheat with a generous splash of water or stock and stir until silky again.
Keep the base plain and let the toppings do the work — that's the beauty of congee.

Recipe wording too vague?

Paste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.

Recipe

Congee (Chinese Rice Porridge)

New recipe

Prep: 5 min
Cook: 1 hr 30 min
Total: 1 hr 35 min
Serves: 4
Level: Beginner

Ingredients

Congee

1 cup jasmine rice, rinsed until the water runs clear
8–10 cups water or chicken stock, 8 for thick, 10 for loose
3 slices fresh ginger, optional, for fragrance
1 tsp neutral oil, optional — tossed with the rice to help it break down
to taste salt and white pepper

To serve (pick any)

scallions, sliced
toasted sesame oil
light soy sauce
shredded cooked chicken, a soft egg, or fried shallots

Instructions

Rinse the rice until the water runs clear, then toss it with the teaspoon of oil and a pinch of salt. (This, or freezing the rinsed rice first, helps the grains break down into a creamier porridge.)
Combine the rice, water or stock, and ginger in a large pot. Bring to a boil, then immediately lower to a gentle simmer.
Simmer uncovered (or with the lid ajar) for about 1 to 1.5 hours, stirring every 10–15 minutes so the rice doesn't stick to the bottom, until the grains have broken down and the congee is thick and creamy.
Rice cooker or Instant Pot method: use the same ratio. On a rice cooker, run the porridge/congee setting. In an Instant Pot, cook on high pressure about 30 minutes with a natural release.
Season the finished congee with salt and white pepper to taste — it should taste savory, not bland. Adjust the texture with a splash more hot water if it's too thick.
Ladle into bowls and add your toppings: scallions, a drizzle of sesame oil and soy, and any of shredded chicken, a soft egg, or fried shallots. Serve hot.

Nutrition (est., per serving): 180 cal · 4 g protein · 39 g carbs · 1 g fat

Congee (Chinese Rice Porridge) FAQ

What is the rice-to-water ratio for congee?

For plain congee, use about 1 cup of rice to 8–10 cups of liquid: 1:8 for a thick, porridge-like texture and 1:10 for a looser, soupier one. Remember it keeps thickening as it cooks and as it sits, so it's better to start a little loose and reduce than to end up with a paste.

Can I make congee in a rice cooker or Instant Pot?

Yes, and it's the easiest way. In a rice cooker, use the porridge or congee setting with the same 1:8–10 ratio. In an Instant Pot, cook on high pressure for about 30 minutes and let the pressure release naturally. Both are hands-off and give silky results.

What kind of rice is best for congee?

Long-grain jasmine rice is the most common and gives a fragrant, silky congee. Short- or medium-grain rice works too and turns out a bit stickier and thicker. Leftover cooked rice can be used in a pinch for a faster congee — just simmer it with extra water until it breaks down.

What do you put on top of congee?

Congee is a canvas. Classic finishes are sliced scallion, slivered ginger, a drizzle of sesame oil and soy sauce, and white pepper. Heartier toppings include shredded poached chicken, a soft or century egg, fried shallots, peanuts, or pork. Sweet versions exist too, but this savory style is the everyday one.

How do I reheat leftover congee?

Congee thickens into a solid mass in the fridge, which is normal. Reheat it on the stove or in the microwave with a generous splash of water or stock, stirring until it loosens back to a silky, pourable porridge. Re-season after reheating, since it can taste flatter the next day.