Easy Rice Congee

I really love this recipe. I made it today for the second time in one week....it has become a favorite...Thanks!!!!

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Thank you for the recipe! This was really good and easy to follow. I used garlic powder instead of mincing garlic and will try using a garlic press to squeeze out the ginger juice next time instead of mincing ginger. I also used minced pork instead of the chicken. The sesame oil and white pepper at the end is a very good touch and definately enhances flavor.

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My DH's Oriental doctor recommended this for him to eat as a protein boost. We found it Delicious! I have been entertaining the idea of getting a rice cooker and decided to do it. I got a small one since its only my DH and me here. I made this recipe today and loved it. I will make this one again in the future. It took about 90 minutes to make this in the cooker, so I guess it depends on your machine..some are faster then others.

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It was yummy! i didnt have ginger and mushrooms but i added scallops and extra oyster sauce.. The congee turns out darker but was still tasty.. Easy recipe for a newbie like me..

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Oh, how yummy! This is super quick, easy and delicious! I used brown rice, and had to almost double the cooking time, which ended up being over 3.5 hours! But it was SO worth it! I just kept pressing "Cook" on my rice cooker. I know, I REALLY wanted it with white rice, but I stuck with brown for nutrition's sake. I also omitted the chicken and used chicken broth instead, which left this quite salty. Thanks so much WaterMelon, this recipe is AMAZING!!!

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yummy!!!! I personally like the taste of the ginger and it adds up and gives a sharper taste. and since I am making this for dinner, so i am not afraid if the taste is thicker than if its for breakfast. also put in an egg at the very end and have scallions not for garnishing. but i put it after the egg, so that the flavor of the scallions blend inside the congee. really yummy food. thanks for the recipe.

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made with double ingredients for 4 serves. I cooked in a pot and didn't require any stirring.

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I love congee (jook) and being Thai I have fond memories of eating many bowls of this at my grandmother's house in Thailand for breakfast. I had some leftover jasmine rice in the fridge ( maybe about 1/4 c cooked?) and just added 2 cups of water to it and let it simmer on the stove. I added some crumbled cooked pork I had in the freezer, a clove of garlic, and grated some ginger into it ( I froze the ginger first...so easy to grate). I did not add the oyster sauce or soy but instead used nam pla ( fish sauce). I also forgot about the mushrooms, but usually I prepare them without. I did have to add additional water after simmering it for 25 minutes... but it turned out so creamy and smooth and fragrant. Right before serving, I dropped in one whole egg and gave it a swirl... that is how I always had it... Try it! It's sooooo good that way! Thanks for posting a true Asian comfort food!

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we love congee and this is the frist time i ever madei it, but not the last! tastes just like the congee at the golden phoenix in philadelphia!!!!

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This was my second time making congee, so this time I knew it would be bland. I had been staying up too late and eating too much rich food, and I felt much better after eating this.

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I just loved this hsi-fan or "rice water," congee which is eaten for breakfast in China. It is better to use to much water then to little The longer this cooks the more powerful it becomes. This soup is easy to digest, tonifies the blood, is a demulcent, cooling and nurishing.Great of the chronically ill & nursing mothers. I order this from those Dim-Sum carts this recipe is as good if not better then theirs. I did forget to add the mushrooms but didn't miss it. Made this in my rice cooker with has a porridge setting. After 1 hour I added 2 more cups of water and cooked for 1 1/2 more hours. This would be good to make in a slow cooker on the low setting as well. I garnished with sesame oil, scallions, & finely sliced ginger. YUMMY! Thanks for posting this keeper!

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This is energy food! I used beef instead of chicken. Not boring - very tasty.

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I've never had congee before, but I saw some show on PBS talking about it, so my interest was piqued and I was delighted to find your recipe for easy rice congee! I made this with brown rice (we don't eat white rice), so it turned out a fairly unattractive grayish color, but tasty nonetheless! I used 3 cups water and did not find that I needed any more using the stovetop method. I simmered for about an hour and a half or so, until nice and creamy but still with a nice texture. I only used one x-large chicken breast- I wasn't entirely sure what was meant by 2 pieces chicken breast. Otherwise, followed the recipe- very nice chickeny mushroomy flavor with an interesting texture. I mean- this is, undeniably, gruel, so if you're not up for that I wouldn't recommend this. But this was a very nice rainy night supper. We served with oney Roasted Squash Rings #72722 on the side. I did find this a tad bland, even with the garnishes. I added a smidge of Zhoug #57689 to mine for a little flavor/heat. Next time I would add some other vegetables- maybe some julienned carrots or some onion or something and perhaps add the mushrooms later in the cooking process because they got kind of disintegrated... so did the chicken, by the way- I sliced them very thin and they broke up a lot into small chunks. Let me mention that I selected this (officially, at least, its been in my cookbook for a while) for Pick Your Chef Nov 1-Nov 29 2004. Anyway, this was a good supper! Thanks for a nice introduction to congee!

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