Savory Rice Congee

Ingredients

• 1 cup Jasmine rice (dry), rinsed
• 4 cups Low-sodium vegetable broth
• 3 inchs Fresh ginger, sliced into coins
• 1 ½ cups Shiitake mushrooms, sliced
• ¾ tsp Kosher salt
• 2 tbsp Low-sodium soy sauce
• 2 tsp Toasted sesame oil
• 5 Scallions (green onions), sliced
• 4 Eggs (large), soft-boiled or fried (optional)
• 2 tbsp Chili crisp (optional)
• ¼ cup Roasted peanuts, crushed (optional)
• ½ cup Cilantro

Method

1. Freeze the rinsed rice for an hour first if you have time — the ice crystals split the grains and cut the cooking time roughly in half. Not essential, but it is the one real shortcut.
2. Combine rice, broth, 4 cups water, ginger coins and mushrooms. Bring to a boil, then drop to the lowest possible simmer.
3. Cook 75-90 minutes, uncovered, stirring every 15 minutes and scraping the bottom. It is done when the grains have broken down and it pours thickly off a spoon.
4. Add the salt and soy sauce at the end. Congee thickens as it stands — thin it with boiling water to whatever consistency you like.
5. Serve in bowls with sesame oil, scallions and cilantro, and put the eggs, chili crisp and peanuts on the table for people to build their own.

Notes

✨ The restaurant touch

Everything interesting happens on top. A bowl of plain congee with six bowls of toppings around it is the actual dish.

🧒 For the kids

This is the food given to sick children across most of Asia, for good reason. Plain, with a little soy and a soft egg.

🥡 Leftovers

Keeps 4 days and sets solid. Reheat with a lot of extra water, whisking.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.