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A bowl of congee with a poached egg, tamari, and cilantro

Cozy, Comforting Congee

  • Author: One Lovely Life
  • Yield: about 4 servings. 1x


You’ll need to use white rice for this recipe, though you can choose whether that’s basmati, long-grain, short grain, or even jasmine.


  • For the congee:
  • 1 cup rice
  • 67 cups stock (I usually use chicken stock)
  • For garnish (choose a few):
  • Poached eggs, such as the happy egg co. eggs. (see below for instructions)
  • Tamari (or soy sauce or coconut aminos)
  • sliced green onion or fresh cilantro
  • salt and pepper
  • Other ideas: sriracha, kimchi, sautéed spinach


  1. Rinse your rice in a mesh strainer to until the water runs almost clear. Place in a large pot with 6 cups stock.
  2. Bring mixture to a boil, then reduce to a simmer. Cook at least 45-60 minutes, stirring regularly until the rice has broken down a bit and the texture is almost porridge-y. If you want your congee thinner, add a little more broth to the pan.
  3. Scoop into bowls and top with toppings!
  4. Store leftovers in the refrigerator, and use within a few days (4-5). Congee will continue to thicken as it cools and sits, so you’ll want to add a little water or broth to it when you re-heat leftovers.

To poach eggs: try this tutorial.