Ingredients
1 cup medium or long-grain white rice
8 cups water
1 (1-inch) piece ginger, peeled and thinly sliced
3 garlic cloves, thinly sliced
2 medium scallions, thinly sliced, whites and greens separated
1 tablespoon soy sauce or tamari
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon toasted sesame oil, plus more for drizzling
1/2 teaspoon ground white pepper
Instructions
1-Rinse the white rice under cold water until the water runs mostly clear, then place the rice in a large saucepan with 8 cups of water and bring to a boil over medium-high heat.
2-Add the sliced ginger, garlic, and scallion whites to the boiling pot, then reduce heat to maintain a brisk simmer.
3-Simmer uncovered, stirring occasionally and scraping the bottom of the pan, for 30 to 35 minutes until the congee becomes very creamy and thick.
4-Stir in soy sauce or tamari, kosher salt, toasted sesame oil, and ground white pepper, then adjust seasoning by adding more salt if needed.
5-Serve topped with reserved scallion greens and a drizzle of toasted sesame oil for a fresh finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌾 Wash rice thoroughly to remove excess starch for a creamier texture.
🥢 Customize congee with various toppings like meat floss or leftovers for personalized flavor.
❄️ Store leftovers in an airtight container; refrigerate up to five days or freeze up to one month, reheating with added water as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Simmering
- Cuisine: Chinese
- Diet: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 206
- Sugar: 0.5g
- Sodium: 949mg
- Fat: 1.6g
- Saturated Fat: 0.3g
- Carbohydrates: 43g
- Fiber: 0.7g
- Protein: 4.1g
- Cholesterol: 0mg