Rice congee is a type of rice served as a porridge that is eaten in many Asian and Southeast Asian countries. The word congee comes from Tamil. In some cultures, congee is eaten for breakfast or as a mid-morning snack, while in others, it is a substitute for other rice dishes at lunch.


Recipe by caion


Prep time


Cooking time



The congee can be made in a pot, or in a rice cooker. Some steamers have a setting called “congee”, allowing the user to make their breakfast if they wish.


  • 1 cup of short-grain rice

  • 6 cups of chicken stock

  • 1 small piece of ginger, peeled and sliced

  • 1 garlic clove, minced

  • 1 boneless chicken breast, diced

  • Salt to taste

  • Optional toppings: green onions, cilantro, soy sauce, sesame oil, hot sauce


  • Rinse the rice several times until the water runs clear.
  • In a large pot, combine the rice, chicken stock, ginger, garlic, and chicken.
  • Bring to a boil, then reduce heat to low and let it simmer for 1-2 hours, stirring occasionally, until the rice has broken down and the mixture has thickened.
  • Season with salt to taste.
  • Serve hot, topped with your preferred toppings.

Leave a Reply

Your email address will not be published. Required fields are marked *