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Savory Scallion and Ginger Congee

A deeply comforting and silky Chinese rice porridge infused with fresh ginger and scallions. This recipe uses the ideal 1:8 rice-to-liquid ratio to achieve a perfectly smooth, creamy texture without being too thick, topped with aromatic garnishes for a satisfying bowl.

Savory Scallion and Ginger Congee
Prep 10 min Cook 90 min Total 100 min Level Easy
Serves 4

Ingredients

Porridge Base

  • 1 cup Jasmine rice — Rinsed well until water runs clear
  • 8 cups Chicken or vegetable broth — Can use a mix of broth and water
  • 2 tablespoons Fresh ginger — Julienned or finely minced
  • 1 teaspoon Kosher salt — Adjust to taste

Toppings

  • 3 whole Scallions — Thinly sliced, green and white parts separated
  • 2 teaspoons Toasted sesame oil — For drizzling
  • 0.5 teaspoon Ground white pepper — A must for authentic flavor
  • 2 tablespoons Crispy fried garlic — Store-bought or homemade
  • 1 tablespoon Light soy sauce (optional) — For seasoning at the table

Instructions

  1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear. Drain well.

    ~3 min
    For an even silkier texture and faster cooking time, you can freeze the rinsed, wet rice in a zip-top bag overnight. The moisture expands and breaks the rice grains.

  2. In a large heavy-bottomed pot or Dutch oven, combine the rinsed rice, broth (or water), julienned ginger, and the white parts of the sliced scallions.

    ~2 min
    The ideal ratio for silky congee is 1 part rice to 8 parts liquid (1:8). If you prefer a thinner consistency, you can increase the liquid up to 10 parts.

  3. Bring the mixture to a rolling boil over medium-high heat. Once boiling, stir well to ensure no rice is sticking to the bottom of the pot.

    ~5 min
    Keep an eye on the pot as it comes to a boil, as starchy water can easily boil over.

  4. Reduce the heat to low, cover the pot partially with a lid (leaving a small crack for steam to escape), and let it simmer. Cook for 1 to 1.5 hours, stirring every 15 minutes to prevent sticking.

    ~90 min
    Vigorous stirring helps break down the rice grains and release their starches, which creates that signature creamy, silky texture.

  5. Once the rice has completely broken down into a smooth porridge, season with kosher salt. If the congee is too thick, stir in a little hot water until you reach your desired consistency.

    ~2 min
    Remember that congee thickens significantly as it cools.

  6. Ladle the hot congee into bowls. Top generously with the green parts of the scallions, a dash of white pepper, a drizzle of toasted sesame oil, crispy garlic, and a splash of soy sauce if desired.

    ~3 min
    White pepper provides a gentle, earthy heat that pairs beautifully with the ginger.
Nutrition
240
Calories
6
Protein (g)
42
Carbs (g)
4
Fat (g)
1
Sat. Fat (g)
1
Fiber (g)
1
Sugar (g)
850
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board
Tips & Storage
  • To make this recipe vegan, simply use water or vegetable broth instead of chicken broth.
  • Leftover congee will solidify in the fridge. To reheat, add a splash of water or broth and heat gently on the stove or in the microwave, stirring well.
  • For extra protein, try adding a soft-boiled egg, shredded leftover chicken, or tofu cubes.
  • Storage: Store leftover congee in an airtight container in the refrigerator for up to 5 days. Keep toppings stored separately.
Tags
asian brunch budget-friendly chinese comfort food congee dairy_free dim sum ginger nut_free one-pot rice porridge savory breakfast scallion sick day silky slow-cooked vegan-adaptable winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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