Congee Recipe

Ingredients

• 1 cup Calrose Rice (or medium-grain white rice)
• 8 cups unsalted chicken stock (chicken broth, or water)
• 1/2 teaspoon kosher salt
• 2 slices ginger (1/8" thick, optional)

Instructions

1. 1

   Wash and Soak the Rice – Add the rice to a medium bowl, cover with cool water, scrub the grains between your hands, then drain. Repeat until the water runs clear. Cover with cool water and soak the rice for 20 minutes. This pre-hydration helps the grains cook faster and more evenly. Drain the water from the rice.

2. 2

   Cook the Congee – In a large pot, bring the chicken stock to a boil over medium-high heat. Add the rice, salt, and ginger (if using). Stir, cover, and let it return to a boil, about 1 minute. Stir again, reduce the heat to medium-low with the lid slightly ajar. Maintain a simmer with small bubbles breaking the surface around 200 to 205ºF (93 to 96ºC), adjusting the heat as needed. After 25 minutes, stir to prevent sticking.Continue cooking with the lid slightly ajar, stirring occasionally, until the liquid is glossy and the porridge becomes thick, about 10 to 20 minutes. The congee will thicken more as it rests. Stir in more stock, broth, or water as needed to reach the desired consistency. Taste and season with salt and white pepper.

3. 3

   To Serve – Portion the hot congee into bowls. Add desired toppings like sliced green onions, cilantro, peanuts, oyster sauce, chopped eggs, thinly sliced ginger, chili oil, chili crunch, or Chinese donuts.