Comforting Congee (Rice Porridge)
In winter, there’s nothing better than a hot, comforting breakfast and congee is a true classic. This simple rice porridge is warming, budget-friendly, and customisable. Widely eaten across Asia it’s made with just a handful of ingredients; it’s the perfect base for whatever toppings you have to hand.
What you'll need:
For the base congee
- 1 part rice (any white rice works well)
- 8 parts water
- 2–3 spring onions (green onions)
- 1 inch piece of fresh ginger, sliced into coins
To finish (optional)
- Salt, to taste
- Chicken stock cube or bouillon
- Sesame oil
- Soy sauce
Toppings (optional)
- Sesame seeds
- Chilli oil
- Soft-boiled eggs
- Cooked meats or nduja
- Vegetables
- Crunchy toppings of your choice
Method:
- Rinse the rice briefly, then add it to a large saucepan with the water, spring onions and sliced ginger.
- Bring to a boil over medium heat, whisking constantly to prevent the rice sticking to the bottom of the pan.
- Once boiling, reduce the heat to a gentle simmer, cover, and cook for 25–30 minutes, whisking occasionally.
- When the rice is very soft, whisk vigorously for about 1 minute to break up the grains and create a smooth, porridge-like texture.
- Season to taste with salt, chicken bouillon, a drizzle of sesame oil and soy sauce.
- Serve hot and finish with your favourite toppings – sesame seeds and chilli oil work beautifully.
Top Tip
This recipe is incredibly versatile. Add whatever you have in the fridge – eggs, leftover meats, vegetables or crunchy toppings all work well. Best of all, a whole pot costs less than £1, making it a comforting and economical breakfast you can enjoy again and again.
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