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bowl of congee with toppings in a cream colored bowl, with a chinese soup spoon on the side

Comfort in a Bowl: Rice Congee


  • 2 1/4 cup rice or 3 scoops/"muks" using the rice measuring cup that comes with rice cookers
  • 12 cups of water
  • 1/2 inch slice of ginger peeled and julienned
  • 1 to 1 1/2 pound pork or boneless skinless chicken breasts optional
  • 1 teaspoon salt


  1. Rinse the rice and add with 12 cups of water to a large stock pot (6 quarts or larger).
  2. Bring to a boil on medium-high heat with the lid on but slightly ajar and check every few minutes as the rice can boil over.
  3. When the rice comes to a boil, stir the rice and lower the heat to low and simmer for 1 to 1 1/2 hours.
  4. Stir the rice and water every 15-20 minutes otherwise the rice will stick to the bottom of the pot.
  5. If you are not using meat, add 1 teaspoon of salt to the pot at any time. If you are using meat, slice the meat into bite size pieces, season with 1 teaspoon of salt and set aside.
  6. Add the meat to the congee during the last half hour of cooking and increase the heat to medium low so the congee simmers and the congee and meat are thoroughly cooked through.
  7. Ladle into bowls and serve hot but be mindful to let the congee cool down for a few minutes before serving to children to prevent injuries.
  8. If the congee is stirred a lot, it will lose it's structure and then becomes watery.