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Asian Rice Porridge (Congee) Recipe and Cooking Guide Recipe

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4.1 from 10 reviews

A versatile and comforting Asian rice porridge (Congee) recipe featuring jasmine rice cooked to a smooth, creamy consistency. This recipe offers multiple cooking methods including stovetop, Instant Pot, and rice cooker, with adjustable rice-to-liquid ratios to achieve your preferred thickness. Perfectly seasoned with salt and customizable with added proteins like chicken, beef, pork, or fish for a warm, hearty meal.

Ingredients

Main Ingredients

  • 1 cup Jasmine rice (or 3/4 cup depending on the quantity)
  • 7 to 10 cups water or stock, depending on desired porridge thickness
  • Salt to taste

Instructions

  1. Measure Rice and Liquid: Use the same measuring cup for both rice and liquid for consistency. Note that rice cooker cups are smaller than the standard U.S. measuring cup.
  2. Choose Rice-to-Liquid Ratio: Decide your preferred porridge thickness:
    • Very thick: 1:7
    • Thick: 1:8
    • Medium-thick: 1:9 (not recommended for full 3/4 cup rice in rice cooker due to overflow risk)
    • Medium-thin: 1:10 (also not recommended for rice cooker for same reason)
  3. Prepare the Rice: Rinse the jasmine rice briefly to remove any impurities, although some brands may come prewashed.
  4. Cooking on the Stove: In a medium-large pot, bring the liquid (water/stock) to a boil. Lower the heat and add the rice. Bring back to a boil, then reduce heat to medium and simmer gently for 25-30 minutes. Stir occasionally to prevent burning. The porridge will thicken and become creamy as the rice releases starch, especially after 20 minutes.
  5. Add Proteins (Optional): Once the porridge has thickened, add any proteins such as chicken, beef, pork, or fish. Stir and cook until the meat is fully cooked through. Season with salt to taste and serve while hot.
  6. Adjust Consistency: The porridge thickens further as it sits. Thin it out by adding more water or stock if needed.
  7. Cooking in an Instant Pot: Combine 1 cup rice with your chosen amount of liquid (9 cups recommended for first use). Set the Instant Pot to high pressure cooking for 30 minutes, then allow natural pressure release for 10-15 minutes. If porridge is too thick afterward, add liquid as needed. To add protein, use saute mode to bring porridge to boil, then add meat and cook through. Season with salt.
  8. Cooking in a Rice Cooker: Use up to 3/4 cup rice with 7-9 cups liquid (rice cooker cup). Do not exceed your rice cooker’s max fill line to prevent overflow. Use porridge setting if available, or cook one full cycle. After cooking, let sit 10-15 minutes to thicken. Stir and add liquid if too thick.
  9. Using Frozen Rice: Freeze rinsed rice in freezer bags for at least 6 to 12 hours, store up to 3 months. To cook, bring liquid to boil, add frozen rice (no thawing), return to boil, then simmer for 20 minutes, stirring occasionally. Add meat after thickening as desired and season with salt.

Notes

  • The rice cup that comes with rice cookers is smaller than a U.S. standard measuring cup; this affects liquid amounts.
  • Rice-to-liquid ratio affects the thickness of the porridge; adjust according to preference.
  • Do not exceed your rice cooker’s max fill line to avoid boiling over.
  • The porridge thickens as it cools; reheat with added liquid if it becomes too thick.
  • Frozen rinsed rice can be stored for up to 3 months and cooked straight from frozen.
  • Add proteins only after porridge has thickened to ensure proper cooking and texture.

Find it online: https://bitezly.com/asian-rice-porridge-congee-recipe-and-cooking-guide-recipe/