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.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
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
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 (opt.) | For seasoning at the table |
Instructions
-
Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear. Drain well.
~3 minFor 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. -
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 minThe 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. -
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 minKeep an eye on the pot as it comes to a boil, as starchy water can easily boil over. -
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 minVigorous stirring helps break down the rice grains and release their starches, which creates that signature creamy, silky texture. -
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 minRemember that congee thickens significantly as it cools. -
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 minWhite pepper provides a gentle, earthy heat that pairs beautifully with the ginger.
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.