Recipe: Congee Recipe (Instant Pot, Pressure Cooker, Stovetop) »
This congee, jook or savoury rice porridge recipe is a cinch to make. I'm sharing my mother's recipe for congee and a version that takes no time in the pressure cooker or instant pot. You'll be enjoying a delicious, creamy textured congee in no time! If you're feeling under the weather or cold, then this rice porridge is the best antidote. Plus it's easy and budget friendly too!
About Congee
Congee or jook is an Asian dish made of rice that is boiled in water until soft, creamy and porridge or gruel-like. It is a popular breakfast food in Asia. For me it is a real winter food. Mainly because when my mother used to make it for me, it would be when I had a cold or the flu and that was usually in winter.
What is a congee made of? Congee is very simple and it is made up of rice and water at its most basic. Usually some sort of meat is added as well as ginger for flavour (which is also great for colds). You can add some sliced spring onion on top and a drizzle of sesame oil too.
Why do Asians eat congee when sick? It's easy to digest and like soup, it slips down the throat easily so it's quick and easy. Also because it's a liquid and mostly water, you get your hydration through it. When I'm stuffed up, the last thing I want to do is drink although I know I'm supposed to drink liquids. So this is the next best thing.
Why is congee so healthy? Most of congee is water and the ratio of rice to water is usually 1 cup of rice to 6-8 cups of water. But congee isn't just healthy, it's also cost efficient and versatile. My mother used to add chicken or pork bones to the broth for flavour and protein. My mother didn't make it in a pressure cooker or Instant Pot though, I remember it took ages for her to cook it on the stovetop. As for me, I love making this in the pressure cooker because it is so much quicker and when you're sick you just want something easy. Home made congee can be as thick or thin as you like. I like it creamy so for me a little bit of thickness is nice and that way you feel satisfied.
What is congee usually served with? It usually comes with Youtiao Chinese donuts and spring onion and sometimes century eggs. My mother used to serve congee with scrambled eggs like these Chinese tomato eggs. But really you can add anything to congee as it is a bit of a blank canvas.
Ingredients For Congee
- Water - filtered or tap water works.
- Pork ribs or chicken pieces on the bone - this is optional but I like adding meat for flavour. You can keep it vegan or vegetarian by omitting the meat and using vegetable stock.
- Short grain rice - short or even medium grain rice is best for congee as they have a higher starch content. You can use jasmine or long grain rice but the congee won't be as cohesive in texture. I've also made a four grain porridge which was really tasty.
- Ginger - I love adding ginger to congee for flavour plus it's good for you!
- Chicken stock powder - this is a life saver in the kitchen. I use the brand Knorr but Lee Kum Kee also makes a great chicken stock powder. I've gotten all my friends onto it. It actually tastes like real chicken soup even though it's a powder. I swear by it and use it in so many dishes. It's available at the supermarket nowadays and you can also buy it online.
- Green onion - also called spring onion.
- Sesame oil - Don't forget the sesame oil in your congee. Some use soy sauce but I think sesame oil tastes so much better.
- Youtiao donut - if you can get one of those long Chinese donuts they really make the congee taste even better. The sliced donuts melt into the hot porridge beautifully.
Tips For Making Congee
1 - Some people rinse their rice, others don't. If you want a super creamy congee you can use unwashed rice (like with risotto). It's really up to what you like. The congee in my pictures uses washed rice so I promise it will still be thick and creamy if you do wash it.
2 - Technically you can use any type of rice for congee but I find the best results from short grain rice or starchy rice. If you have arborio or carnaroli rice (although not traditional), you can make a fantastic congee.
3 - I love having congee with Youtiao or those long Chinese donuts. Slice them up and then dunk them into the hot porridge. You can buy these from Asian grocery stores and some Vietnamese bakeries sell these too (Ho's bakery sells these in the inner west of Sydney). It really melts into the hot congee and takes on a creamy consistency.
4 - My mother made congee with both chicken or pork bones. I think it was really whatever she had. I like using pork rib bones because the bones slip out easily after cooking in the pressure cooker.
5 - I cook the pork or chicken bones first in the pressure cooker for 15 minutes on high and then take them out and then add the rice to the stock and then cook this for another 15 minutes. While the rice is cooking, remove the meat from the bones, shred the meat with two forks and then add it back into the pot once the rice is cooked! But sometimes if I am in a hurry I cook them both together, especially if I have a chicken maryland that I can easily pick up and shred.
6 - When you open up the pressure cooker, it will look too thin but once you give it a big stir then it will thicken up. It will also thicken up further upon cooling.
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