Rice Congee

Rice Congee


1 person made this

Congee, also known as jook, is a savoury Chinese breakfast porridge made from short grain rice. It's creamy and comforting beyond belief.

Serves: 6 

  • 1 cup short grain rice
  • 2 cups chicken stock (homemade is best)
  • 1 piece of ginger, about 7cm, peeled and chopped
  • 125g bacon slab
  • soy sauce or salt to taste
  • 1/4 cup crispy cooked bacon, finely chopped
  • 1/4 cup spring onions, chopped
  • 1/2 cup roasted peanuts
  • sesame oil, for drizzling

Preparation:5min  ›  Cook:2hours  ›  Ready in:2hours5min 

  1. Wash rice and put in a stock pot with chicken stock or water. Bring to the boil over high heat and add 4 cups water. Bring back to the boil then turn the heat to low. Partly cover the pot, simmer 1 1/2 hours, stirring occasionally and adding up to 2 cups more water as needed.
  2. Add ginger and bacon slab and simmer another 1/2 hour. It should have a porridge-like consistency. If it becomes too thick, add water.
  3. Remove the slab of bacon and serve the congee seasoned with salt or soy sauce and garnished with minced bacon, spring onions, peanuts and a drizzle of sesame oil.

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Reviews (1)


Beautiful and accurate. Just as it is eaten in its home country. My guests loved it, thank you. - 06 Sep 2014

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