Is congee gluten-free?

Yes, plain congee is gluten-free. The toppings on the other hand may not be. For example, ramen eggs are marinated in soy sauce which contains gluten.

Why isn’t my congee thickening?

Congee thickens as the rice breaks down. Keep it at a gentle simmer longer, stir more often, and use the lid off for the last 10–15 minutes if you want it thicker.

What’s the best rice for congee?

Medium or long-grain white rice works well for a classic texture. Short grain makes a creamier porridge-style bowl.

Can I make congee with leftover rice?

Yes but keep in mind that leftover cooked rice will shorten the cooking time significantly. Use a ratio of 2:1 water to rice and cook on low until creamy.

What's the difference between rice porridge and congee?

The main difference is in the rice texture - while the rice in congee is cooked to the point of disintegration, the rice in porridge remains whole and gives the dish and richer, thicker texture. Also, porridge can be served sweet while congee is known as a savory dish.

Do I really need to wash rice before using it?

Yes you should always wash rice before using it to get the best possible texture. The reason for washing rice is to remove the extra starch (which is what makes the water turn cloudy) which can give the rice and gummy, sticky texture.

Basic Congee Recipe- 粥

Basic Congee Recipe – 粥

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5 from 3 reviews

This creamy and savory congee recipe is the perfect breakfast food, and a comforting meal for when you are feeling under the weather.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 6 1x
Category: Rice Recipes
Method: Simmered
Cuisine: Chinese
Diet: Low Calorie

Ingredients

Scale

1 thumb size ginger, peeled and thinly sliced
1 cup medium or long grain white rice
10 cups low sodium chicken broth or dashi broth (use wakame seaweed dashi for vegan)
1/2 teaspoon salt

Toppings (optional)

Green onions
Sesame oil
Fried tofu
Fried shallots
Chicken

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Instructions

Rinse the rice to remove excess starch, drain well and transfer to a bowl. Fill the bowl with water until the rice is submerged and soak for 20 minutes. Then drain the uncooked rice again.
In a large pot, add the broth and bring to a boil. Add the rice, ginger and salt and stir. Lower the heat to a simmer, cover and cook for 1 hour. Add more water if the consistency is too thick.
Serve with toppings of your choice.

Notes

Leftover congee can be kept covered in the fridge for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 0.6g
Sodium: 314mg
Fat: 2.7g
Saturated Fat: 0.8g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 29.8g
Fiber: 0.6g
Protein: 10.3g
Cholesterol: 0mg

Find it online: https://pickledplum.com/basic-congee-recipe/