Chinese rice porridge, or congee, is made by slow-cooking rice to a creamy texture. Discover a faster way to make it for any time of day – the ultimate comfort food!
About this Rice porridge
Chinese rice congee is the ultimate comfort food—perfect for breakfast or dinner, for both the elderly and kids. It’s easy to digest and loaded with all the goodness you need.
The rice is cooked in plenty of water and simmered for hours until it turns into a creamy, soup-like texture.
Once the congee base is ready, you can season it to taste and add your choice of protein to turn the plain base into a tasty meal.
Yes, it usually takes a long time, but I have a trick in this recipe that allows you to cook it quickly and easily!
I soak the rice in cold water for half an hour, then drain it and freeze it for a few hours.
The ice water in the grains breaks down the structure, allowing it to cook into a creamy, soupy congee in just 15 to 20 minutes.
I usually freeze multiple portions of the rice, so I can make this congee anytime without having to wait for it to freeze again.
I use fish in this recipe, but you don’t have to. You can try shrimp, chicken, beef, or any other protein you prefer. Feel free to mix and match to create your perfect congee!
Ingredients and substitutions
- Rice: For the best results, use short-grain rice, as it is starchier than long-grain varieties.
- Fish: This recipe calls for the freshest ocean fish, preferably caught just hours ago off the shore, as it brings out a deliciously sweet flavor. If you can’t find the fish, you can use shrimp instead. If you opt for chicken or beef, slice them thinly and marinate with salt and pepper, then coat them with cornstarch before adding them into the porridge.
- Ginger: Ginger is often used in Chinese cooking with seafood or meat to enhance their flavors. Use as much as you like, or skip it if you prefer. It’s usually discarded after cooking, as it doesn’t have much flavor left.
- Corn Starch: A thin layer of cornstarch coats the fish, giving it a silky texture. This also helps lock in the juicy flavor and prevents it from overcooking.
- Peanuts: Peanuts are typically fried in oil in Chinese cooking, but you can use roasted ones instead. They add a nice crunchy texture to the congee, but feel free to skip them if you prefer.
Instructions
Step One: Prepare the Rice
- Soak the rice in water for half an hour.
- Drain the water and freeze the wet rice for a few hours or overnight.
Step Two: Cook the Rice
- In a pot, add the frozen rice and water.
- Turn the heat low, cover with a lid, and simmer for 20 minutes or until it becomes mushy. Stir occasionally and add more water if it gets too thick.
Step Three: Prepare the Fish
- Season the fish slices with a pinch of salt and pepper.
- Add cornstarch and one teaspoon of water, mixing well. Leave it in the fridge until the rice is cooked.
Step Four: Combine and Serve
- Once the rice is ready, add salt, pepper, and ginger slices to the porridge. Stir in the fish slices and turn off the heat; the fish will cook through with the residual heat in a few minutes.
- Garnish with peanuts and spring onions before serving.
This quick and easy rice congee is warm, comforting, and full of flavor. Customize it with your favorite toppings and enjoy a delicious meal today. 🍯 🧑🍳
Chinese Rice Porridge
Ingredients
- 1/2 cup short grain rice
- 1.5 L water
- 250 g fish fillet (cut to 1cm thick pieces)
- 1/2 cup roasted peanuts
- 5 slice ginger (cut into thin slivers)
- 2 tablespoon spring onion (finely chopped)
- 1 tablespoon salt
- 1 tablespoon white pepper
- 2 teaspoon corn flour
Instructions
- Prepare the Rice: Soak the rice in water for half an hour. Drain the water and freeze the wet rice overnight.
- Cook the Rice: In a pot, add the frozen rice and water.Turn the heat to low, cover with a lid, and simmer for 20 minutes or until it becomes mushy. Stir occasionally and add more water if it gets too thick.
- Prepare the Fish: Season the fish slices with a pinch of salt and pepper.Add cornstarch and 1 teaspoon of water, mixing well.Leave it in the fridge until the rice is cooked.
- Combine and Serve: Once the rice is ready, add salt, pepper, and ginger slices to the porridge. Stir in the fish slices and turn off the heat; the fish will cook through with the residual heat in a few minutes.Garnish with peanuts and spring onions before serving.