Soft Rice Congee
Soft, warm, a little savory, and easy on everything. Congee has been the go-to sick-day food across cultures for a very long time because it works - gentle enough when nothing else sounds right, filling enough to count as a meal.
Allergens:
Ingredients
Ingredient notes:
- Broth Base - For a quick flavor boost, stir in ¼ tsp ground ginger and a small squeeze of fresh lemon before serving.
- White jasmine rice - Breaks down most smoothly for congee. Short-grain white rice also works. Brown rice can substitute but requires up to 60 minutes cooking time and gives a coarser texture - not the best call on a rough day.
- Egg or chicken - Both are solid protein additions. A soft-poached egg is the gentler option. Shredded rotisserie chicken adds more protein with zero extra cooking.
Recipe Instructions
- Rinse the rice - Rinse the rice under cold water until the water runs mostly clear. This removes excess surface starch and gives a cleaner, silkier congee.
- Combine - Add rinsed rice, broth, and water to a medium saucepan. Stir once to combine.
- Bring to a boil - Bring to a full boil over medium-high heat, stirring once or twice.
Move Moment - Squat Pulses - While the congee is coming to a boil: stand hip-width apart and lower into a half squat - thighs about halfway to parallel. From that position, pulse up and down in small, controlled movements. 15 pulses. Rest 20 seconds. Repeat 2 more rounds.
- Reduce and simmer - Once boiling, reduce heat to low. Cover with the lid slightly ajar - leave a small gap so steam can escape. Simmer for 30–35 minutes, stirring every 10 minutes to prevent sticking. The rice will gradually break down and the congee will thicken.
Move Moment - Reverse Lunges - At the 15-minute mark of the simmer: step one foot back into a lunge position, back knee hovering just above the floor. Push back to standing. That’s 1. Do 10 on each leg, alternating sides. Hold the counter lightly for balance if needed.
- Check consistency - At 30 minutes, the congee should be thick, silky, and spoonable with no distinct rice grains. Too thick - add a splash of water and stir. Too thin - cook uncovered for 5 more minutes.
- Season and serve - Add sea salt to taste. Ladle into bowls. Add a soft-poached egg or shredded chicken to her portion. Set the pot out for the family to build their bowls.
Recipe notes:
Family version The family can build their bowls with sliced green onions, a drizzle of sesame oil, soy sauce, crispy shallots, or any toppings they like. Same pot, different plates.
Storage Congee thickens considerably in the fridge. Add a splash of water or broth when reheating and stir until smooth. Keeps for up to 3 days.
Nutrition Per Serving
Serving Size: 2 cups
| no toppings | with poached egg | |
|---|---|---|
| Calories | 141 | 211 |
| Protein | 15g | 21g |
| Total Fat | 1g | 6g |
| Total Carbohydrate | 20g | 21g |
| Dietary Fiber | 0 | 0 |
| Sugar | 0 | 0 |
| Sodium | 210mg | 280mg |
Based on using store-bought bone broth. Values will vary by brand. Nutritional information is estimated and provided for general guidance.