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Chinese · Breakfast

Plain Rice Congee

VegEasy

Diet: Veg · Vegan · Gluten-free

Simmer short-grain white rice in plenty of water. Stir until the grains break down into a soft porridge.

Prep
5 min
Cook
80 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of plain rice congee
Representative plain white rice porridge. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Liquids

Equipment

Large heavy saucepan with lid; sieve; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 1 min

  1. Rinse 120 ml uncooked short-grain white rice in the sieve.
  2. Put the drained rice and 1920 ml cooking water, plus water for rinsing in the saucepan.
  3. Bring the water to a boil.

Simmer · About 75 min

  1. Reduce the heat to low.
  2. Leave the lid partly open.

    Check: Small bubbles should rise gently; a fully closed lid can trap foam and cause overflow.

  3. Simmer for 60–75 minutes, stirring from the bottom every 10 minutes.

    Check: The grains should split and soften into a thick, flowing porridge.

  4. If the rice sticks or the porridge becomes too thick, add boiling water 2 tablespoons at a time.
  5. If firm grains remain, cook for another 5 minutes before checking again.

Serve · About 1 min

  1. Turn off the heat.
  2. Stir the congee thoroughly.
  3. Ladle the porridge into bowls.

Tips

  • This is the plain porridge base. Toppings in some serving photographs are separate dishes.

Substitutions

  • Use prepared vegetable stock instead of some water.

Storage

  • Divide Plain Rice Congee into small, shallow portions for cooling. Refrigerate Plain Rice Congee promptly, ideally within one hour, and finish it within 24 hours.
  • For Plain Rice Congee, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Plain Rice Congee while reheating and add a little water.

Make ahead

  • Measure rice ahead; cook close to serving or follow the short rice storage limit.

FAQ

Why is congee so thick?

Rice breaks down and absorbs water; add boiling water to loosen it.

Can I use cooked rice?

That needs a shorter, different method; this recipe starts with raw rice.

How should I store plain rice congee?

Divide Plain Rice Congee into small, shallow portions for cooling. Refrigerate Plain Rice Congee promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Maggie Zhu: How to Make Congee (Plain Congee, 白粥).

Stovetop method with an intermediate water ratio for a moderately loose porridge; source’s optional toppings omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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