Congee is a traditional Chinese breakfast food and has attained status as the ultimate comfort food. A savoury rice-based porridge which becomes the vehicle for any flavour combination you choose. In the days before refrigeration families would add the leftovers from the main meal to the breakfast congee. You can also use leftover rice to make the dish.

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To Serve

  • Short grain rice You can also use leftover cooked rice.
    200 g
  • Chicken stock
    3 l
  • Salt and white pepper
    To taste
  • A saucepan



Put everything in a pan and simmer until the rice breaks down - around 30 mins but you could give more time if you want a smoother porridge. Stir every so often to prevent rice sticking to the bottom of the pan.


You can finish the dish, with shredded chicken, egg yolk, fried onions, salted plums, finely sliced spring onions, soy sauce, fish sauce. The possibilities are endless. Enjoy!

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