Recipe

Rice Porridge

A creamy, comforting bowl of rice porridge you can take savory or sweet, made with easy pantry ingredients.

By Matt Campbell

•

4.8

A steaming bowl of creamy rice porridge on a wooden table, topped with sliced scallions, sesame oil, and a soft egg, with a spoon beside it in warm natural light

Rice porridge is one of those magic dishes that feels like a reset button. It is warm, gentle, and weirdly satisfying even when your fridge looks like a ghost town. The best part is you can keep it simple for picky eaters or build it into something bold and savory with a couple of fast toppings.

This version is my go-to: creamy texture, clear instructions, and a choose-your-own-adventure finish. If you have cooked rice, you are minutes away from comfort. If you do not, you are still only one pot away.

Measured rice, broth, water, ginger, garlic, scallions, soy sauce, sesame oil, milk, and cinnamon arranged on a kitchen counter next to a saucepan

Why It Works

Ultra creamy texture from a high liquid-to-rice ratio and a gentle simmer.
Works with cooked or uncooked rice, so it fits weeknights and meal prep.
Easy to customize for savory or sweet bowls without changing the base method.
Budget friendly and great for using up leftover rice and odds-and-ends toppings.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Rice porridge thickens a lot as it sits, and that is normal.

Reheat: Warm on the stove over medium-low heat, adding a splash of water, broth, or milk (depending on the version) a little at a time until it loosens back up. Stir often so it stays smooth.

Freeze: You can freeze it for up to 2 months, but the texture can get slightly grainy. If you freeze it, thaw overnight in the fridge and reheat with extra liquid, stirring well.

A glass meal prep container filled with rice porridge, covered with a lid, sitting on a refrigerator shelf

Common Questions

Is rice porridge the same as congee?

They are close cousins. Congee is a style of rice porridge common across many Asian cuisines, typically cooked until the grains break down into a silky, spoonable texture. This recipe uses the same idea, with an easy pantry approach and flexible toppings.

Can I make rice porridge with leftover rice?

Yes, and it is my favorite way. Leftover rice gets you to creamy porridge faster because the grains are already hydrated. You will just simmer with broth or water until it breaks down to the texture you like.

What rice is best for rice porridge?

Any rice works. Jasmine and short-grain rice turn extra creamy. Long-grain rice makes a lighter porridge with a little more separation in the grains. Brown rice works too, but it takes longer to soften.

Why did my porridge turn gluey?

Usually it is from very aggressive stirring early on or using too little liquid. Keep it at a gentle simmer, stir occasionally (more toward the end), and do not be shy with adding liquid to loosen it.

How do I make it more flavorful?

For savory bowls, start with broth instead of water, add a few slices of ginger while it simmers, and finish with something punchy like soy sauce, sesame oil, chili crisp, or a squeeze of lime. Toppings do a lot of heavy lifting here.

Can I make a sweet version without it tasting savory?

Yes. For sweet porridge, cook the rice in water (not broth) and skip the garlic, pepper, and ginger. Keep the salt very light, or leave it out entirely, then add milk and sweet toppings at the end.

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 saucepan or small Dutch oven
Wooden spoon or silicone spatula
Measuring cups and spoons
Microplane or knife for ginger and garlic (optional but helpful)
Ladle (optional, for serving)

Rice porridge is the dish I make when I want dinner to feel like someone is taking care of me, even if I am the one doing the cooking. It is also my favorite way to turn a lonely container of leftover rice into something that tastes intentional. I usually start calm and measured, then five minutes later I am tossing toppings on like a kitchen raccoon, tasting as I go, and somehow it always works out.

Rice Porridge

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Ingredients

1 cup uncooked jasmine rice (or other white rice), rinsed well
7 cups low-sodium chicken or vegetable broth or water (see note), plus more as needed
1 inch piece fresh ginger, peeled and thinly sliced (optional, for savory)
2 garlic cloves, minced (optional, for savory)
1 1/2 teaspoons kosher salt, plus more to taste (use less if broth is salty, and less for sweet)
1/2 teaspoon white or black pepper (optional, for savory)

Note: If you plan to go sweet, use water (not broth) and skip the garlic, ginger, and pepper. Keep salt minimal, or leave it out.

A bowl of rinsed jasmine rice with water droplets, sitting beside a fine mesh strainer on a kitchen counter

Savory topping ideas (pick a few)

2 scallions, thinly sliced
1 to 2 teaspoons toasted sesame oil
1 to 2 tablespoons soy sauce or tamari, to taste
2 to 4 soft-boiled eggs or fried eggs
1/2 cup cooked shredded chicken, pulled pork, or sautéed mushrooms
Chili oil or chili crisp, to taste
Toasted sesame seeds or crushed peanuts, for crunch

Sweet topping ideas (pick a few)

2 cups milk or oat milk (stir in at the end)
1 to 2 tablespoons brown sugar, maple syrup, or honey
1/2 teaspoon cinnamon
1/2 cup sliced banana, berries, or diced apple
2 tablespoons raisins or chopped dates
1 to 2 tablespoons toasted nuts

Instructions

Pick your path. Decide if you are making a savory or sweet bowl. Savory uses broth and can include garlic, ginger, and pepper. Sweet uses water and skips those savory add-ins.
Rinse the rice. Add rice to a bowl, cover with water, swish, and drain. Repeat 2 to 3 times until the water looks less cloudy. This keeps the porridge creamy, not pasty.
Start the pot. In a medium saucepan, combine the rinsed rice with 7 cups broth (savory) or water (sweet).
If savory: Add ginger slices (if using), garlic (if using), salt, and pepper.
If sweet: Skip the ginger, garlic, and pepper. Add only a tiny pinch of salt, or none.
Bring to a boil, then simmer. Bring everything to a boil over medium-high heat. Once it boils, reduce heat to low to maintain a gentle simmer. Partially cover with a lid.
Cook until creamy. Simmer for 30 to 40 minutes, stirring every 5 minutes or so, and more often toward the end. The rice should break down and the porridge should look creamy and loose. If it gets too thick, add a splash of broth or water and keep simmering.
Taste and adjust. If you used ginger slices, remove and discard them.
If savory: Taste and add more salt, pepper, or a little soy sauce.
If sweet: Taste, then stir in milk (or a splash) and add your sweetener to taste.
Finish your bowl. Ladle into bowls and top as you like.
Savory: I love scallions, sesame oil, soy sauce, and an egg.
Sweet: Stir in a little more milk if you want it extra cozy, then add cinnamon and fruit.

Practical Tips and Variations

Using leftover cooked rice: Swap in 3 cups cooked rice and 6 cups broth (savory) or water (sweet). Simmer 15 to 20 minutes, stirring often, until creamy.
Extra cozy texture: Stir more during the last 10 minutes. That gentle agitation helps the grains break down.
Meal prep move: Make it slightly thinner than you want. It thickens in the fridge, so you will be glad you did.
Kid friendly savory bowl: Keep the base plain, then offer toppings on the table: shredded chicken, a little soy sauce, sesame seeds, and mild scrambled egg.
Ginger scallion boost: Mix 2 tablespoons minced scallion with 1 tablespoon grated ginger and 2 tablespoons neutral oil. Spoon a little on top right before serving.
Simplest sweet bowl: Cook with water and no aromatics, then finish with milk, cinnamon, and brown sugar. It is basically a warm hug in a bowl.

Nutrition information is estimated.

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Rice Porridge

Why It Works

Pairs Well With

Recommended

Irish Oats

Easy Miso Soup (Authentic Japanese)

Kimchi Soup

Italian Penicillin Soup

Storage Tips

Common Questions

Common Questions

Is rice porridge the same as congee?

Can I make rice porridge with leftover rice?

What rice is best for rice porridge?

Why did my porridge turn gluey?

How do I make it more flavorful?

Can I make a sweet version without it tasting savory?

Rice Porridge

Ingredients

Ingredients

Savory topping ideas (pick a few)

Sweet topping ideas (pick a few)

Instructions

Instructions

Practical Tips and Variations