Congee is a popular Asian rice porridge served plain with a few flavoursome side dishes or all in one bowl. The key to an enjoyable bowl of congee is in it’s beautiful silky smooth texture and intense flavours. Congee is a classic Asian breakfast but also a suitable meal for any time of the day. Congee is a meal that can be sweet or savoury. It is often paired with eggs, pickled, fresh or dried herbs and vegetables, mushrooms, tofu, peanuts and anything else you can think of. If you’re making a super simple congee, all you need is rice, vegetable stock and a topping or condiment.
The flavours of congee intensifies with its slow simmering hence this is not a quick 30 minute recipe. Like many of my favourite recipes though this delightful Chinese congee is so easy. There is little culinary skill required for this recipe, just rough chopping and slow simmering. I love cooking congee in my slow cooker, it requires little attention and slow cooking for a delicious meal. If you choose to, you can also cook your congee in a large pot on your stove top for quicker cooking. The perfect texture of congee is very individualise so I suggest tailoring the cooking time and amount of vegetable stock to your own personal preference. It depends on how grainy, silky smooth and soupy you like.
Just like making soups, I love making a big batch for congee especially since it’s a longer cook but so worth it. Congee make terrific leftover. Just store refrigerated in an airtight container for up to 5 days or freeze for up to a month. When reheating, just add just a small amount of water before microwaving or warming on stove top.