How To Make Congee Rice Porridge

on the stove top The Kitchn  or In a crockpot

Ingredients

• 1 cup rice — any kind
• 6 cups chicken stock, vegetable stock, or water
• Optional, for richer congee: leftover cooked chicken wings or bones from a roasted chicken, skin removed
• chopped and sauteed celery and onions

1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt

• When serving add Optional garnishes:
• Soy sauce
• Sesame oil
• Thinly sliced green onions
• Wilted greens
• Soft- or hard-boiled egg
• Leftover cooked chicken, pork, or beef
• Fried garlic
• Fried shallots
• Pickled vegetables
• Cubed avocado, lime wedges, cilantro, fish sauce

• Equipment
• Strainer
• 2- to 4-quart saucepan with lid

Instructions

1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water.
2. Combine the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan now. Or cook in a crockpot for 5-8 hours
3. Bring to a boil, then reduce to a simmer and partially cover.
4. Continue simmering for about 1 1/2 hours: Stir the congee occasionally during cooking — this will make it more creamy. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.
5. Remove any bones and shred the meat: If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.
6. Serve the congee: Ladle the congee into individual bowls and garnish with whatever toppings you like.

Recipe Notes

Leftover congee can be kept in the refrigerator for up to 5 days. Warm in the microwave or on the stovetop, and stir in a little extra cooking liquid to loosen it up, if needed.