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Congee

Main Ingredients

  • 1:8 Ratio of jasmine rice to broth (chicken, beef, vegetable, etc.)*
  • Garlic cloves and fresh ginger root, finely grated into paste

Optional Toppings

  • Ramen egg (soft-boiled egg marinated in sweetened soy sauce)
  • Soy sauce
  • White pepper (Be careful- it's easy to go overboard! a little goes a long way for this recipe)
  • Green onion
  • Sesame oil (Same as white pepper, it's easy to overdo it. Start with only a couple drops of oil before adding more.)
  • Sriracha or other chili sauce

Required Equipment

  • Rice Cooker

Directions

  1. Depending on the size of your rice cooker, you may need to adjust the amount of rice and broth. For my rice cooker, which cooks a maximum of three cups of rice normally, I use 1/2 cup rice to 4 cups broth.
  2. After you've added your rice and broth to the rice cooker, cover it and start it.
  3. Once you've started the rice cooker, prep your garlic and ginger paste.
  4. Add in the paste and give the mixture a good stir, then cover it again and continue cooking.
  5. The congee will bubble up as it cooks, so keep an eye on it and stir it regularly to prevent any spillage or burning on the bottom.
  6. When the congee is ready, the rice should be visibly broken down and the porridge should be thickened.**
  7. Spoon the congee into bowls and season with your preferred toppings. I like to season mine with an onsen egg, 1/2 tsp soy sauce, plenty of green onion, a squirt of sriracha and just a pinch of white pepper.
  8. Serve immediately.

Additional Notes

  • * Feel free to substitute with any kind of broth: pork, vegetable, dashi, etc.
  • * If you prefer your porridge thicker, use a 1:7 ratio. For thinner porridge, use 1:9.
  • ** With my rice cooker, the congee is ready after the first cooking cycle is complete. Depending on your rice cooker, you may need an additional cycle to reach the right consistency.