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Medium-thick plain congee

The champion of comfort food is here!

No matter the season, no matter the weather, this is my go-to breakfast, lunch or/and dinner. With an already great history, congee waltzed into my heart and the feeling is mutual.

The most amazing thing about it is that you can can make a full meal for at least 4 people with just two ingredients and approx. half a cup of rice. You cna get so much from just so little. It's like magic...

The base is simple, everything is about the toppings... I will publish more and more versions, but for now, let's begin with basics.


- 150 g white jasmin rice

- 1/2 tsp sesame oil

- 3400 ml water


01 Rinse the rice under cold water and water is clear. Add 1/2 tsp sesame oil, mix and let sit for 30 minutes.

02 Bring water to boil. Add prepared rice and bring to another boil. Reduce the heat to simmer and cook uncovered for approx. 2 hours or until reduced by 1/3. Mix carefully the bottom of the pot - there might be a thicker layer of rice.

03 It is now ready to be consumed with toppings of your choice.

I'm leaving this recipe here, so I can always link it to any of my variations, but if you are here just for this, add any toppings, really. From your favourite Chinese store you can get fried doughs, meat balls, veggies, preserved greens, peanuts [from this recipe], chili oil, fired meats, even kimchi...

This one was one of my first ones, from more than 2 years ago, re-heated with some chicken stock, chicken balls, chopped ginger, salad and fried doughs (Youtiao), about which, I will write at some point, when I master them a bit more!

Until then, look around at your local Chinese store, I can find some fresh ones from time to time.

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