Recipe

Creative Congee Recipe

A healthy, wholesome congee that tastes like takeout comfort food: silky rice porridge topped with gingery scallion oil, crispy mushrooms, and a jammy egg.

By Matt Campbell

•

4.8

A steaming bowl of creamy congee topped with ginger-scallion oil, crispy mushrooms, a jammy egg, and sesame seeds on a wooden table

Jump to Recipe

Congee is the kind of meal that quietly fixes your whole day. It is warm, forgiving, and somehow both light and deeply satisfying. If you have ever looked at a bag of rice and thought, “Sure, but what if it became cozy,” this is your moment.

This creative congee leans healthy and wholesome without turning into sad diet food. We build a simple chicken and ginger base (with easy vegetarian swaps), then finish with a bright ginger-scallion oil and crispy mushrooms for texture. The result is creamy, savory, and a little bit exciting, which is exactly how I like my weeknight comfort.

Quick expectation check: this recipe uses a 1 to 8 rice-to-broth ratio for a looser, classic congee vibe. If you like it thicker, simmer a bit longer. If you like it more sippable, add a splash of broth at the end.

A pot of congee being stirred with a wooden spoon as it thickens to a creamy texture on the stovetop

Why It Works

Silky texture without babysitting: A quick rinse plus a steady simmer gives you that signature creamy porridge.
Big flavor from simple ingredients: Ginger, garlic, scallions, and a little soy sauce go a long way.
Healthy, customizable bowl: Add greens, lean protein, mushrooms, or keep it simple when you are under the weather.
Finishing sauce does the heavy lifting: The ginger-scallion oil adds brightness and aroma so every bite pops.
Good yield for meal prep: Makes about 8 cups, or 4 generous bowls.

Pairs Well With

Storage Tips

Congee thickens as it cools. That is normal and honestly kind of helpful for meal prep.

Food safety note: Cool the congee quickly and refrigerate within 2 hours (cooked rice can be a little tricky). Spread it into shallow containers if you want it to chill faster.

Refrigerate

Cool, then store in an airtight container for up to 4 days.
Keep toppings (mushrooms, scallion oil, herbs) separate so they stay punchy.

Reheat

Warm on the stove over medium-low heat with a splash of water or broth, stirring until creamy again.
Microwave works too. Add liquid first, then stir halfway through.

Freeze

Freeze plain congee in portions for up to 2 months.
Thaw overnight in the fridge, then reheat with extra broth to bring back the silky texture.

Common Questions

What is the best rice for congee?

Jasmine or long-grain white rice is the easiest and most reliable. Short-grain also works and gets extra creamy. Brown rice works too, but it takes longer and the texture is more hearty than silky.

Can I make congee in an Instant Pot?

Yes. Use the same ingredients, but keep your pot’s max fill line in mind. Cook on High Pressure for 22 to 28 minutes (25 is a great starting point) with a natural release of 10 minutes. Stir well after opening and add extra broth or water to loosen as needed. If your model tends to foam with rice, consider using 7 cups broth instead of 8, then thin after cooking.

How do I keep congee from sticking to the bottom?

Use a heavy-bottom pot, keep it at a gentle simmer, and stir more often toward the end when it thickens. Each time you stir, scrape the bottom. If you are using a thinner pot or your burner runs hot, stir more frequently and lower the heat sooner than you think.

Is congee healthy?

It can be. Congee is basically rice plus liquid, so it is easy to digest and typically low in fat. The health factor comes from what you add: lean protein, mushrooms, greens, and modest sodium in the seasoning.

How do I make it vegetarian or vegan?

Swap chicken broth for veggie or mushroom broth. For vegan, skip the egg and add tofu, edamame, or extra mushrooms. For extra savory depth, add a teaspoon of white miso at the end (off heat). Need it gluten-free? Use tamari instead of soy sauce.

Can I make congee with leftover rice?

Yes, and it is fast. Use about 3 cups cooked rice with 6 to 7 cups broth or water. Simmer 15 to 25 minutes, stirring often, until creamy. Thin with more broth as needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium or large heavy-bottom pot with lid
Fine mesh strainer (for rinsing rice)
Chef’s knife and cutting board
Small skillet (for mushrooms and oil)
Heat-proof bowl (if using the pour-over scallion oil method)
Ladle (optional but satisfying)

I started making congee when I realized I wanted “meal prep” that did not feel like punishment. Rice is always in my pantry, and congee is basically the ultimate choose-your-own-adventure dinner. Some nights it is a clean, gingery bowl with greens. Other nights it is a crispy mushroom situation with an egg on top because I needed a win.

This version is my favorite because it hits all the textures. Creamy base, crisp edges from the mushrooms, and that ginger-scallion oil that makes you lean over the bowl like, yes, this is exactly what I meant.