Congee (Rice Porridge with Ginger and Spring Onion)
Why this recipe works
- Naturally creamy texture: A long, gentle simmer breaks down the rice grains without needing dairy or thickening agents.
- Simple ingredient list: Rice, water, ginger, spring onion, soy sauce, and sesame oil create a clean, savoury bowl with very little preparation.
- Easy to adapt: The mild base can be served simply or finished with extra toppings, condiments, or seasoning at the table.
Get the most out of this recipe
Texture tips
- For a smoother congee: Keep the heat low and stir more often towards the end, when the rice has thickened and is more likely to catch.
- For a looser bowl: Stir in a little hot water just before serving, then adjust the seasoning once the texture is right.
- Keep toppings fresh: Add the final spring onion and sesame oil at the end so the garnish stays bright rather than disappearing into the porridge.
Ingredient notes
- Rice choice: Jasmine rice gives the congee a light fragrance and soft body, making it a good everyday choice for this simple version.
- Use fresh ginger: Freshly grated ginger brings clean warmth and aroma; dried ginger would taste sharper and less rounded here.
- Season at the table: Soy sauce can be added individually at serving, which is useful when cooking for children or anyone who prefers less salt.
Make-ahead tips
- Good for batch cooking: Congee stores well in portions and thickens as it rests, making it practical for breakfasts or light meals through the week.
- Reheat gently: Warm it in a saucepan over low heat with a splash of water, stirring often until piping hot and creamy again.
- Freezes well: Freeze in portions, defrost overnight in the fridge, then loosen with water as it reheats.
Authenticity notes
- Home-style simplicity: This is a pared-back congee focused on the rice texture, with ginger, spring onion, soy sauce, and sesame oil used as light finishing flavours.
- A flexible base: Congee is often treated as a base rather than a fixed recipe, so the final seasoning and toppings can vary by household and preference.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice in cold water until the water runs mostly clear. Put the rice in a saucepan with the water and fine sea salt, then bring to the boil over high heat.
- Turn the heat down to low and simmer gently, partially covered, stirring every 10 minutes or so to stop it catching. Cook for 55 to 60 minutes, until the grains have broken down and the congee is creamy; add a splash of water if it becomes too thick.
- Finely grate the ginger root and thinly slice the spring onion. Stir most of the ginger and spring onion into the congee and simmer for 2 minutes to take the raw edge off.
- Divide the congee between bowls and drizzle over the light soy sauce and sesame oil. Finish with the remaining ginger and spring onion and serve hot.
Recipe notes
Tips
- For the smoothest texture, keep the congee at a very gentle simmer and stir more often towards the end, when it thickens and can catch on the base.
- If you prefer a looser congee, stir in a little extra hot water just before serving, then taste and adjust with a touch more light soy sauce.
- If serving to young children or anyone sensitive to salt, add the light soy sauce at the table so each person can season their own bowl.
Substitutions
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter flavour; start with half the amount and adjust to taste.
- Replace sesame oil with olive oil for a milder finish, though you will lose the toasted aroma.
- Replace spring onion with chives for a softer onion note.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. The congee will thicken as it stands; reheat in a saucepan over low heat with a splash of water, stirring often, until piping hot. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 15min (10min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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