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Warm Breakfast Congee Rice Porridge

If you haven't tried congee yet, you're in for such a comforting treat! This creamy rice porridge is like a warm hug in a bowl—gentle on the tummy and endlessly customizable with your favorite toppings. It's what families across Asia have been making for generations on cold mornings, and once you try it, you'll understand why it's such a beloved comfort food.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup jasmine or long-grain white rice rinsed
  • 8 cups low-sodium chicken broth or water
  • 2- inch piece fresh ginger peeled and sliced
  • 1 teaspoon salt
  • 1 tablespoon sesame oil
  • 4 soft-boiled eggs
  • 3 green onions thinly sliced
  • ¼ cup crispy fried shallots or garlic
  • Soy sauce to taste
  • Optional toppings: shredded chicken cilantro, chili oil, sesame seeds

Method
 

  1. In a large pot, combine rinsed rice, chicken broth, ginger slices, and salt. Bring to a boil over high heat, then reduce to low and simmer partially covered.
  2. Cook for 40-45 minutes, stirring occasionally to prevent sticking. The rice should break down and create a creamy, porridge-like consistency. Add more water if it gets too thick.
  3. While congee is cooking, prepare soft-boiled eggs by boiling for 6-7 minutes, then transferring to an ice bath. Peel and set aside.
  4. Remove ginger slices from the congee and stir in sesame oil. Taste and adjust seasoning with more salt if needed.
  5. Ladle congee into bowls and top each with a halved soft-boiled egg, green onions, crispy shallots, and a drizzle of soy sauce. Let everyone add their own favorite toppings at the table!