last updated on October 29, 2026

I recently made congee for the first time in a few years and instantly wondered why I haven’t been making it more often?? It couldn’t be easier to make, just takes a little time, and is as cozy as it gets. I like eating it for breakfast with a fried egg on top, but can easily be turned into dinner instead.

ingredients needed to make congee

1/2 cup short grain rice: Short grain rice is perfect for congee because it releases more starch, which gives the porridge its creamy texture.
2 cups water: Water helps cook the rice and create the base of the congee.
2 cups chicken broth: Chicken broth adds a savory depth of flavor. You can substitute with vegetable broth for a vegetarian version.
1 tablespoon grated ginger: Ginger brings a warming spice that pairs beautifully with the rice.
2 cloves garlic, grated: Garlic adds a rich, aromatic flavor to the dish.
2 green onions: Green onions offer a fresh and slightly sharp contrast to the creamy porridge.

how to make congee

Combine Ingredients: Start by adding the rice, water, and chicken broth to a large pot over medium-high heat.
Bring to a Boil: Once the mixture comes to a boil, turn the heat down to low. Cover the pot loosely with a lid, allowing the congee to simmer.
Simmer and Stir: Let the mixture cook for about 40-60 minutes. During this time, the rice will break down, and the liquid will thicken to a porridge-like consistency. Stir occasionally to prevent sticking and ensure even cooking. If the congee becomes too thick before the rice is fully broken down, simply add more water or broth to adjust the consistency.
Serve and Enjoy: Once the congee is thickened to your liking and the rice has broken down, divide it into bowls and serve it hot.

the origins of congee

Congee is popular in many Asian countries around the world, with slight variation and different names. The base, rice porridge, is the same throughout, with small changes for each country.

China: Congee is often eaten for breakfast or as a light meal, with various toppings added depending on the region.
Japan: In Japan, congee is called “okayu,” and it’s frequently served to sick people for its mild, easily digestible nature.
Korea: In Korea, a similar dish called “juk” is served, often with ingredients like seaweed, vegetables, and meat.
Thailand: Known as “jok,” Thai congee is typically served with minced pork, ginger, and a fried egg.
Vietnam: Vietnamese congee, or “cháo,” is often made with chicken, fish, or pork, and it’s commonly served with fresh herbs.

Congee is also popular in countries like Taiwan, the Philippines, and Malaysia, each adding their own unique spin on the dish.

topping ideas for your congee

One of the best things about congee is its versatility when it comes to toppings. The basic porridge itself is mild, so get creative with your toppings! Here are some ideas:

Fried egg: A crispy, fried egg adds richness and protein to your congee.
Chili crisp: For a bit of heat and a crunchy texture, drizzle some chili crisp over the top.
Green onions: Fresh green onions offer a pop of color and a bit of sharpness to balance the dish.
Pickled vegetables: Add a tangy element to your congee with some pickled vegetables like radishes or cucumbers.
Chicken or pork: For a more complete meal that will keep you fuller longer, top with some cooked chicken or pork.
Toasted sesame seeds: Sprinkle some toasted sesame seeds for a bit of nuttiness and extra crunch.

Feel free to mix and match toppings based on your preferences or what you have in your pantry! My go to, as is shown in the recipe below, is fried egg, chili crisp, and green onions.

how to store leftover congee

Congee is perfect for meal prep, and you can easily store any leftovers to eat later.

Store in an airtight container: Allow the congee to cool down to room temperature before transferring it to an airtight container. This helps prevent moisture loss and keeps the porridge from drying out.
Refrigerate: Store your leftover congee in the fridge for up to 3-4 days. Reheat it gently on the stovetop or in the microwave, adding a little water or broth to adjust the consistency.
Freeze for Longer Storage: If you want to keep congee for a longer period, you can freeze it. Pour the cooled congee into freezer-safe containers or bags, and it can last for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and then warm it on the stovetop or in the microwave.

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Ingredients

congee:

1/2 cup short grain rice
2 cups water
2 cups chicken broth
1 tablespoon grated ginger
2 cloves garlic grated
2 green onions

toppings ideas:

fried egg
chili crisp
green onions

Instructions

Add the rice, water, and chicken broth to a large pot over medium-high heat. Once the mixture comes to a boil, turn the heat to low and cover loosely with a lid.
Let the mixture cook for 40-60 minutes, until the rice has fully broken down and the mixture has thickened to your liking. If the rice hasn’t fully broken down and it’s getting too thick, add more water (or broth).
Divide into bowls and top with any toppings you’d like. I love topping with a fried egg, chili crisp, and green onions.
Keep any leftover congee in an airtight container in the fridge.