Ginger and cilantro congee

ginger and garlic asian rice porridge


  • 2 1/2 cups cooked Japanese rice
  • 10 cups low sodium chicken broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon soy sauce
  • 1 large onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 thumb size ginger (peeled and cut into thin strips )
  • handful cilantro (finely chopped)
  • freshly ground black pepper and salt (to taste)


  1. In a large pot over high heat, add oil, ginger strips, garlic, onions and celery, and cook for 5 minutes. Add rice and 8 cups of chicken broth, and bring to boil. Cover and simmer for 30 minutes. Add cilantro and soy sauce, cover and simmer for another 30 minutes. Check on the consistency of the congee – if you’d like it more watery, add more broth, and if you’d like it thicker, cook for another 15 minutes. Season with salt and freshly ground pepper, and serve.


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