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White porcelain bowl with blue flower pattern filled with congee garnished with green onions. The bowl is on a matching saucer with a spoon resting by it.

Congee is a type of rice porridge often served for breakfast or as a side dish to a larger meal. It is regarded as the ultimate comfort food.


  • 1/2 cup white rice
  • 2 tbsp soy sauce
  • 1/4 tsp ground ginger
  • 1/2 tsp garlic powder
  • 2 scallions
  • 1/4 tsp cayenne pepper
  • 6 cups vegetable or bone broth


  1. Cut off and discard the root of scallions; thinly slice.

  2. In a large pot, heat 2 tsp oil over medium-high heat until hot. Add half the white parts of the scallions and spices to the pot. Cook while frequently stirring, 30 seconds to 1 minute, or until fragrant. Add rice and season with salt and pepper. Mix until all of the seasonings have coated the rice.

  3. Add broth and stir to combine. Cook for 20-25 minutes until the rice has become tender and creamy. Periodically scrape the sides and bottom of the pot to prevent the rice from sticking.

  4. Remove from heat and season with salt and pepper to taste.


Protein: baked chicken or fish, hard-boiled eggs, grilled pork loin.
Vegetables: carrots, mushrooms, peas, spinach, and summer squash.