Congee (Chinese Rice Porridge)
Soothing, simple to make, and endlessly versatile, China's iconic savory rice porridge should be part of your regular dinner—or breakfast—rotation.
Gather Your Ingredients
Key Equipment
Before You Begin
For vegetarian congee, substitute water for the chicken broth. Jasmine rice can be substituted for conventional long-grain white rice; do not use basmati. We prefer the distinctive flavor of Chinese black vinegar here; look for it in with other Chinese ingredients at the supermarket or at Chinese markets. Congee provides a subtle savory background for flavorful toppings. Serve with Microwave-Fried Shallots, if desired.
Instructions
1.
Place rice in fine-mesh strainer and rinse under cold running water until water runs clear. Drain well and transfer to Dutch oven. Add broth, salt, and 9 cups water and bring to boil over high heat. Reduce heat to maintain vigorous simmer. Cover pot, tucking wooden spoon horizontally between pot and lid to hold lid ajar. Cook, stirring occasionally, until mixture is thickened, glossy, and reduced by half, 45 to 50 minutes.
2.
Serve congee in bowls, passing scallions, cilantro, peanuts, oil, soy sauce, and vinegar separately.
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