Classic Congee
Chinese rice porridge simmered low and slow for a full hour until silky and thick — the long cook time is what breaks the rice down. Finish with ginger, spring onion and your toppings of choice.
Total time
65 min
Prep
5 min
Cook
60 min
Difficulty
easy
Cuisine
Chinese
vegangluten-free
Ingredients
1 cuprice
8 cupsvegetable or chicken stock
to tastespring onion and ginger
Instructions
1
Simmer the rice in stock on low heat, stirring occasionally, for the full hour it takes to break the grains down.
2
Continue until you have that silky, porridge-like consistency.
3
Season with ginger and salt once the congee has thickened, tasting as you go since the flavour concentrates as it cooks down.
4
Serve hot, topped generously with spring onion and whatever toppings you like, added just before eating so they stay fresh against the warm congee.
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