Congee Recipe - Chef Olu

I love making congee, a comforting rice porridge that’s easy and nourishing. Start by rinsing 1 cup of rice under cold water. Then, combine it with 8 cups of water or broth in a pot, bringing it to a boil. Lower the heat and let it simmer, stirring occasionally, for 1 to 1.5 hours. Feel free to adjust the texture by adding more liquid and season with salt. With various toppings, you can customize it to your taste!

Congee Preparation Method

1 cup of rice (jasmine or short-grain works best)
8 cups of water or broth (chicken, vegetable, or beef)
1 teaspoon of salt (adjust to taste)
Optional toppings: sliced green onions, cooked chicken, pickled vegetables, soy sauce, sesame oil, or fried shallots

Cooking Instructions:

Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the congee from becoming too gummy.
In a large pot, combine the rinsed rice and water or broth. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the pot with a lid, leaving it slightly ajar. This allows steam to escape while still maintaining heat.
Let the congee simmer for about 1 to 1.5 hours, stirring occasionally to prevent the rice from sticking to the bottom of the pot. The cooking time depends on how thick or thin you like your congee.
After the cooking time is up, check the consistency. If it’s too thick, add a little more water or broth until you reach your desired texture. Stir in salt to taste.
Serve hot, garnished with your choice of toppings like sliced green onions, cooked chicken, or a drizzle of soy sauce or sesame oil.

When cooking congee, I’ve found that patience is key. The longer you let it simmer, the creamier and more flavorful it becomes.

I also like to experiment with different broth bases for added depth. For a heartier meal, adding proteins like shredded chicken or tofu can make it more satisfying.