Author: It's congee time! 🍲 (Doesn't that emoticon look like congee? I think it is.)
What is congee, you ask? (Did you ask that? I am going to assume you did). Congee is an amazingly savoury Chinese rice porridge. It's also called Jook, depending on what region you are from or in.
Have I mentioned that I have Chinese members in my family? If you have seen pictures of me, you might think I don't look at all Chinese. And you would be completely right. You see, my cousin married a Chinese woman and we liked her so much, that her family has merged with ours. Christmas dinner is now a mix of Canadian dishes, Chinese, Estonian (which comes from my aunt), and Italian (just because we like it).
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Back to congee. So I learned about congee from my Chinese side of the family. The basic recipe is 1 cup of rice and 10 cups of water. Simmer for an hour and a half, done. Anything else you add to it is up to you.
Congee is actually pretty bland in flavour (just like porridge), so it's really what you add to it that gives it that va va voom.
Traditionally, there is some sort of bone in there, which you may not be so surprised that I decided to opt out of for this recipe. Instead to make my vegan congee I used dried shiitake mushrooms, which are gorgeously chewy and flavourful. Cook them along with the rice, some ginger and garlic. Mmmmmm!
What Toppings to Use with Congee:
When the congee is cooked, it becomes ALL ABOUT the toppings. I like green onions, cilantro, sesame seeds, soy sauce, Sriracha, and a few drops of toasted sesame oil. Gosh golly gee... wait, what's the Chinese version of gosh golly gee? Google translate says Tiān nǎ tiān nǎ āiyā. I have no idea how accurate that is but I am going for it!
Congee is usually served for breakfast, but because it's savoury I just love it for a cold night. I have made many large pots of congee recently. I just can't seem to get enough! It's so easy to throw together and because you can top it however you like, it can be a whole new experience with every bowl you enjoy! It just makes me so happy. 🙂
How to Make Vegan Congee:
I use a 2 inch piece of ginger, 4 cloves of garlic, 1 cup of white rice (you could use brown rice if you prefer), and 14 dried shiitake mushrooms. If your regular grocery store doesn't carry dried shiitake mushrooms (mine does), you can find them at any Asian grocery store on online here.
Add the rice, minced ginger, and garlic to a large pot, then add 10 cups of water. Yes 10. Bring to a boil and reduce to a simmer then set a timer for 1 hour and 30 minutes.
In the meantime, bring some additional water to a boil. Put the mushrooms in a heat safe bowl and cover with the boiling water. They tend to float, so I put another bowl on top of the mushrooms and water to help them stay submerged. Let them soak for about 20 minutes until softened.
Drain and discard the soaking water. Thinly slice the shiitakes and add to the simmering pot of rice. It doesn't matter too much at what stage you add them, just as long as they are in there for at least 20 minutes, but I always put them in as soon as they are sliced.
Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When an hour and a half has past the rice should have broken down completely and become a thick porridge. If you prefer a thinner consistency, add more water until desired consistency is reached.
Serve with all your favourite toppings. If you are serving a group, it's fun to give a large variety of toppings, so everyone can garnish their own congee to taste.
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Congee (Chinese Rice Porridge)
Servings: servings
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Ingredients
For the congee:
- 1 cup rice, white or brown rice
- 2 inch fresh ginger, minced
- 4 cloves garlic,, minced
- 10 cups water, (plus more for soaking mushrooms)
- 14 dried shiitake mushrooms
For the toppings (use whatever combination you like):
- Green onions
- Cilantro
- Sesame seeds
- Hot sauce, I like Sriracha
- Toasted sesame oil
- Soy Sauce
- Peanuts
- Chili oil
- Shelled edamame
- Crispy tofu cubes
- Or anything you think would be delicious!
Instructions
- Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes.
- In the meantime bring some additional water to a boil. Put the dried shiitake mushrooms in a heat proof bowl and cover with the boiling water. They tend to float, so I usually put another bowl on top of the mushrooms and water to help keep them submerged. Let them soak for 20 minutes or so until tender. Drain and discard the soaking water, then thinly slice the shiitakes.
- Add the sliced shiitakes to the simmering pot of rice. It doesn't matter too much when you add the mushrooms, as long as they are in there with the rice for at least 20 minutes, but I always add them as soon as they are sliced.
- Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When the congee is done it will be a thick rice porridge. If you prefer a thinner congee, add water until desired consistency is reached.
- Serve along with toppings of your choice. I like sliced green onions, chopped cilantro, sesame seeds, Sriracha, a few drops of toasted sesame oil, and soy sauce to taste.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan!
Sam.
Laureenaonline says
Thank you for an easy recipe. My whole family has a cold. I saw this in a TV show I was watching and looked for the recipe. I really enjoyed the versatility of the porridge and its delicious. Thank you again
Sam Turnbull says
You're most welcome! I hope you and your family feel better soon!
George says
I don't get a ready-made Sriracha where I live (Austria), which does not contain one or another unhealthy additive...but what I can get here is tasty, 100% curry paste.
I suppose if you fry a little bit of curry paste for 30sec and mix it with the sesame oil, you might get a healthier sriracha alternative for topping?
Do you use normal rice for the congee, like Tilda Basmati or sth? I would have thought that you need sushi rice or similar...
Sam Turnbull says
Just a basmati or jasmine rice will work fine. Sriracha is actually a hot sauce and does not have a curry flavour, so any hot sauce would be a good substitute 🙂 Enjoy!
Grace Lim says
Dear Sam, I never knew vegan congee was possible. I followed your recipe exactly but used brown rice and home made vegetable stock instead. I dressed the congee with soy sauce; siracha; sesame oil, topped with spring onions and edamame. The end result was mind blowing. My 14 year old who almost always never finish her standard bread/sausage/tuna/eggs breakfast finished the entire portion of the vegan congee I gave her. Thank you so much for the inspiration and giving me the confidence that it is possible to let my family eat more healthily through a plant based diet. I appreciate also, the detailed instructions and attractive photos that accompany the recipe. Thank you once again!
Sam Turnbull says
Hi Grace! So thrilled you are so happy with the recipe! I do my best to show how vegan cooking can be easy, satisfying, and enjoyed by everyone, so I am so happy that you appreciate that. Looking forward to seeing you around the blog 😀
Denise says
Awesome, thanks so much Sam!!!
Sam Turnbull says
My pleasure 🙂
Rose Winebrenner says
SCORE! I just finished eating two delicious bowls of your fabulous congee recipe! I used my rice cooker. Living in HK, I am able to easily get all of the ingredients and it's totally authentic. I've had many bowls of congee in restaurants and your recipe is just as good. In fact, I think it's even better bc it's vegan. So thank you very much for letting us all know that congee is "all about the toppings" and for sharing your recipe and extended family story. I am now adding VEGGIE CONGEE to my culinary repertoire. YUM!!!
Sam Turnbull says
Wohoo!! So happy you love it so much Rose! Flattered you think it's better than restaurant versions!! Thank you for the lovely comment 🙂
Barb says
Could you use wood ear mushrooms instead of shiitake? I imagine so, but just want to ask.
Sam Turnbull says
Absolutely! Sounds delish 🙂
TQ says
I love congee. This recipe is very similar to how I make it, though I sometimes add some peas and/or carrots toward the end of the cooking time. It is also easy to prepare in a slow cooker, so that it is ready for my breakfast in the morning. Thanks for posting this.
Sam Turnbull says
You're very welcome TQ! I hope you love it 😀
Alice says
I adore congee! I like it with a bit of fermented black beans, or maybe some kimchi. Something salty and spicy to pump up the jam. But you can use whatever you like. Thanks for the easy recipe and topping ideas!
Sam Turnbull says
You're very welcome Alice! I've never even heard of fermented black beans, I will have to look out for those 🙂
Asher says
really loved it....its so easy to make..and plus point (it taste good)as well...!!!
Sam says
So happy you loved it Asher. It's one of my go-to's for a cold day 🙂
Kathryn says
I made this recipe last night and YUM! I added marinaded tofu, sesame oil, and edamame. I'd post a photo, but that doesn't appear to be an option in the Comments section. Keep up the great work, Samantha!
Sam says
Thanks Kathryn! So glad you loved the recipe! If you would like to share a photo, feel free to share one on my Facebook page, or on Instagram and tag me 🙂
Angela @thechewylife says
How wonderful, Sam! Another fabulous addition to congee is to dice up some taro root and throw it in the mix 🙂 My mom does that and the taro lends extra heartiness and creaminess to the congee 🙂 The flavor is amazing as well, it is very aromatic! Like a potato, but better!
Sam says
Ooooh, you have me dreaming of taro root! I am not sure I have ever tasted it before, but I am going on the hunt for it now! Thanks for the tip Angela.
janet @ the taste space says
I don't think I have seen such a colourful congee before. Your toppings look fabulous. Perfect for a cold night.
Sam says
Aww thanks Janet! Yes, I love congee on cold nights, and we have a lot of those coming here in Canada! Eek.
Shana Larsen says
Just made this for breakfast and WOW! Love it. Used regular mushrooms as I had no dried ones on hand. Kept it simple and topped with just liquid aminos, toasted sesame oil, chopped scallions and of course siracha.... and I CAN'T STOP EATING IT hahahahhaa! My vegetarian son was intrigued by the photos and made me promise to save some for him so he can try it, too. This is going to be a staple in our home from now on, guaranteed. A perfect comfort food, especially for this time of year!
Sam says
Oh that's awesome Shana! So happy you love the recipe as much as I do! It has totally become a staple in my house, especially because I always have a cup of rice and a bunch of water on hand!! I hope your son loves it too 🙂
Shana Larsen says
He loved it, btw : )
Alida says
This is new to me and it is really inspiring, an interesting porridge indeed. Looks so healthy and vibrant. Very nice!
Sam says
Thank you Alida!
I hope you enjoy the recipe 🙂
Margaret J says
Some years ago I read in comments on a congee recipe that many asians eat it when they have tummy trouble. I wasn't up to eating the savory version the next time a gastrointestinal bug hit our family, so I cooked just plain rice with a little salt, and we ate it like we would oatmeal: brown sugar and bananas or canned peaches. Worked well as part of the BRAT diet our doctor suggests. I work with small children, and though I teach them hygiene as part of the deal, they still share EVERYTHING! Now when we're sick I start a batch of rice porridge in the slow cooker as soon as I realize what's going on, but use boiling water to give it a head start. By the time we feel up to trying food, it's ready to go. I usually make a big batch, then we reheat leftovers.
Sam says
Yes, absolutely, it is a common recipe for when you are sick, as it's supposed to be very healing, and easy to digest. Perfect as we are about to enter cold season! I hope you enjoy my version 🙂
Bruce Arthurs says
I worry a bit about the rice sticking if it's not stirred often enough, especially towards the last.
Googling a bit, though, I found numerous recipes for making congee in a slow cooker. 7-8 hours on Low setting seems to be the standard.
One slow-cooker recipe recommended stirring a teaspoon of "neutral oil" (canola or some other mild-flavored oil, I presume) into the dry rice before adding water. Not sure about that idea, seems more to keep rice from sticking, and might up the cooking time to let the water fully penetrate the thin oil coating on the rice.
Another slow-cooker recipe went with the 7-8 hours on Low, but suggested turning the slow cooker to High for a half hour before serving.
Sam says
Hi Bruce,
I really didn't have much problem with it sticking. One time I forgot to stir it for a while and it did stick a bit, but I just scraped it off, added a bit more water, and it was totally fine. I don't have a slow cooker, so if you give it a try, let us know how it turns out! Enjoy 🙂
Shana Larsen says
I use the Instant Pot electric pressure cooker for congee. Bring it all to a boil using Saute mode, then switch to slow cooker mode at low setting for 1-1/2 hours. Perfect every time and no sticking!
Sam says
Awesome!! So happy it turned out for you Shana 🙂
Bethery says
I've actually heard of jook before, but can't remember eating it. I imagine brown rice doesn't have enough surface starch to work in this recipe, eh?
Bethery
Sam says
Hi Bethery,
Brown rice works just fine in this recipe, I tried it both ways. The congee has a bit more texture with the brown rice, but there isn't much difference other than that. I hope you like the recipe!
Bethery says
Thanks - that's great.
Bethery
Paris says
Love this!! Never heard of it but I am drooling!
Sam says
Haha I know right? It's so yummy...
Suzanne says
I used to live in Taiwan years ago and loved congee. Thank you for reminding me and making a vegan version. You are FABULOUS at what you do..keep up the good work to help change our health and the planet. Can't wait to make this…yum.
Sam says
Awww thank you Suzanne!!! I'm blushing. I really hope you enjoy my vegan version 🙂
Gretchen says
Woot woot!!! Thank you Sammie!!
Sam says
Haha! You're welcome 😉