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Top down view of a bowl of rice porridge

Basic Congee

This basic congee recipe costs next to nothing to make and can be eaten by everyone from babies to the elderly. There are lots of ways to jazz it up, but congee will always be congee - this is basic home cooking, there to comfort and nurture and carry us through when times are a bit tough.
Course Breakfast, Light Meal
Cuisine Chinese, Vietnamese
Keyword Congee
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people
Calories 181kcal
Author Scruff


  • 2.5 L water
  • 1 cup Jasmine rice
  • 1 tsp salt

To serve

  • 1 spring onion finely chopped
  • sesame oil (optional)
  • 2 tbsp fried shallots (optional)
  • other condiments as desired (see above)


  • Bring the water to a boil in a large pot.
  • Rinse and drain the rice under a tap a couple of times to remove the starch and any impurities.
  • Add the rice and salt to the pot. Bring the pot to a boil on medium high heat. 
  • Once the water is boiling, simmer for 1 hour on low heat, stirring every 10 - 15 minutes. (If trying a variation, add extra ingredients as detailed in the variation section of the post.)
  • After 1 hour check the consistency of the congee. Add more boiling water to thin it out or cook it longer to thicken it up. 
  • Once the congee is at the desired state check the seasoning. Add more salt if needed. (If trying a variation, add extra seasoning ingredients as detailed in the variation section of the post.)
  • Ladle into bowls and top with the garnishes.


Calories: 181kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 630mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg