{"id":20159,"date":"2022-04-03T13:56:35","date_gmt":"2022-04-03T13:56:35","guid":{"rendered":"https:\/\/redhousespice.com\/?p=20159"},"modified":"2022-06-07T15:06:44","modified_gmt":"2022-06-07T15:06:44","slug":"congee","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/congee\/","title":{"rendered":"Congee (Chinese Rice Porridge, \u7ca5)"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p><em>A complete guide to congee which includes the ideal ratio, a shortcut method, seasoning, topping ideas and make-ahead tips.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/three-bowls-plain-congee-with-toppings-scaled.jpg\" alt=\"three bowls of plain congee with different toppings\" class=\"wp-image-20207\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2 id=\"table-of-contents\">Table of Contents<\/h2><ul><li><a href=\"#what-is-congee\">What is congee?<\/a><\/li><li><a href=\"#rice-ratio\">Rice &amp; ratio <\/a><\/li><li><a href=\"#how-to-cook\">How to cook<\/a><\/li><li><a href=\"#a-shortcut-method\">A shortcut method<\/a><\/li><li><a href=\"#topping-ideas\">Topping ideas<\/a><\/li><li><a href=\"#what-to-serve-with\">What to serve with<\/a><\/li><li><a href=\"#make-ahead-store\">Make ahead &amp; store<\/a><\/li><li><a href=\"#recipe-faqs\">Recipe FAQs<\/a><\/li><li><a href=\"#%f0%9f%93%8b-recipe\">&#128203; Recipe<\/a><\/li><\/ul><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"what-is-congee\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What is congee?<\/mark><\/h2>\n\n\n\n<p>When it comes to the staples of Chinese food, <a href=\"https:\/\/redhousespice.com\/jasmine-rice-on-stove\/\">steamed rice<\/a> and <a href=\"https:\/\/redhousespice.com\/hand-pulled-noodles\/\">noodles<\/a> would be at the top of most people&rsquo;s list. Another common staple is congee, but it doesn&rsquo;t seem to have the recognition that it deserves.<\/p>\n\n\n\n<p>Essentially made with just rice and water, congee is commonly known as Chinese rice porridge or <em>Jook\/Zhou\/&#31909;<\/em> in Chinese. It&rsquo;s like a soft, runny version of steamed rice. That is why in some regions of China, this dish is also called <em>Xi Fan\/&#31232;&#39277;<\/em> which literally means diluted rice. Well-cooked congee has <strong>a soft, velvety and smooth texture<\/strong>. Rice grains are not fully disintegrated but they easily melt in your mouth.<\/p>\n\n\n\n<p>Although a simple and humble dish, congee plays an important role in the diet of Chinese families. It&rsquo;s consumed on its own or with pairing dishes at breakfast, lunch, dinner or snack time.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>I think many Chinese people would agree with me that a bowl of congee is the ultimate comfort food that you often crave when feeling nostalgia or under the weather. Although not medically therapeutic, it can give you a sense of healing.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/congee-with-toppings-scaled.jpg\" alt=\"three bowls of plain congee with different toppings\" class=\"wp-image-20205\"><\/figure>\n\n\n\n<p>A wide variety of congee dishes exist in China (and other Asian countries such as Japan, Korea, Cambodia, etc.). It can be plain (with or without toppings, seasonings), savoury with added proteins and veggies, or sweet with beans, nuts and sweet root vegetables.<\/p>\n\n\n\n<p>This post provides essential information on <strong>making basic plain congee<\/strong> ( with a shortcut bonus). It also includes tips on how to go one step further and <strong>make flavoured congee<\/strong> dishes.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"rice-ratio\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Rice &amp; ratio<\/mark> <\/h2>\n\n\n\n<p><strong>Any type of white rice, except for basmati<\/strong>, is suitable for congee. Chinese or Japanese short-grain rice and Thai long-grain jasmine rice are all good choices.<br>Glutinous rice (<em>aka sweet rice<\/em>) can be mixed with white rice, but it shouldn&rsquo;t be used on its own to make this dish. You may use brown rice but it&rsquo;s not a traditional choice for Chinese congee.<\/p>\n\n\n\n<p>Unlike making steamed rice, you&rsquo;d need quite a lot of water for congee. First of all, the rice grains soak up more water. Secondly, it takes a long time to break down the grains thus you&rsquo;d need enough water to compensate for the evaporation loss.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>If you ask a Chinese home cook about the ideal rice-to-water ratio for congee, they would probably roll their eyes and tell you &ldquo;I don&rsquo;t know&rdquo;. There isn&rsquo;t a scientific method for making congee and everyone has their own preferred consistency.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/raw-rice-with-water-scaled.jpg\" alt=\"a bowl of raw rice with a pot of water\" class=\"wp-image-20215\"><\/figure>\n\n\n\n<p>Instead of a fixed ratio, I&rsquo;d like to recommend a range (by volume): <strong>for 1 cup of uncooked rice, you&rsquo;d need 8 to 10 cups of water<\/strong>. In Northern regions of China, people tend to use less water while in southern China, e.g. in Canton, more water is used as they like creamier congee which requires more cooking time.<\/p>\n\n\n\n<p>To test out your preference, start with the 1:8 ratio. If towards the end the consistency becomes too dense but the grains are not as soft as you expect, add a little hot water and cook longer.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"how-to-cook\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">How to cook<\/mark><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/adding-rice-to-water-scaled.jpg\" alt=\"adding rice to boiling water\" class=\"wp-image-20194\"><\/figure>\n\n\n\n<p><strong>Step 1<\/strong>: In a pot or large saucepan, bring water to a full boil then add the rice. Once the water comes back to a full boil. Stir the rice then turn the heat to the lowest.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/putting-lid-over-a-pot-scaled.jpg\" alt=\"covering a saucepan with a lid\" class=\"wp-image-20196\"><\/figure>\n\n\n\n<p><strong>Step 2<\/strong>: When the water calms down to a very gentle simmer, cover the pot with a lid (make sure the heat remains minimum and the liquid won&rsquo;t boil over when covered with a lid).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/congee-in-pot-scaled.jpg\" alt=\"cooked congee in a saucepan\" class=\"wp-image-20195\"><\/figure>\n\n\n\n<p><strong>Step 3:<\/strong> Leave to cook for 35 to 40 minutes. During the process, stir a few times in case the rice sticks to the bottom. Observe the consistency and turn off the heat when it reaches your preferred texture.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/whisking-congee-scaled.jpg\" alt=\"stir congee with a whisk\" class=\"wp-image-20199\"><\/figure>\n\n\n\n<p><strong>Optional step<\/strong>: You may serve it right away, or if you prefer a smoother consistency, use a whisk to vigorously stir the congee. This helps to break the rice grains further thus creating a more creamy and silky texture.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Pro Tips:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prolong the cooking time to fix a watery congee. Add a little more hot water to rescue an overly thick congee.<\/li>\n\n\n\n<li>Remember that congee thickens while it cools down, so if you plan to serve it a while later, stop cooking before it reaches your desired consistency.<\/li>\n\n\n\n<li>This recipe is done in a regular stovetop saucepan. You can also use a dutch oven, clay pot (donabe), etc. Adjust the cooking time as needed.<\/li>\n\n\n\n<li><strong>Rice cookers and instant pots are good alternatives<\/strong>. They usually have a congee\/porridge setting. You&rsquo;d need a little less water using these appliances.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/plain-chinese-rice-porridge-scaled.jpg\" alt=\"a bowl of plain congee with scallion garnishing\" class=\"wp-image-20203\"><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"a-shortcut-method\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">A shortcut method<\/mark><\/h2>\n\n\n\n<p>There is no doubt that cooking congee is a lengthy process. To reduce the cooking time, some recipes suggest that before cooking you break the rice grains, using a blender for example. I have another shortcut to offer which is more convenient and practical.<\/p>\n\n\n\n<p>How? <strong>Freeze the rice<\/strong> beforehand!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/frozen-rice-in-container-scaled.jpg\" alt=\"frozen rice in a container\" class=\"wp-image-20214\"><\/figure>\n\n\n\n<p>Rinse the rice to make them moist then drain. Store wet rice in a container in the freezer. Take it out whenever you feel like cooking congee. Put the block of <strong>frozen rice directly into the boiling water (reduce the rice-to-water ratio to 1:6)<\/strong>. You&rsquo;d only need about 15 minutes to cook it.<\/p>\n\n\n\n<p>Here&rsquo;s why: The moisture in the wet rice expands while it freezes (<a href=\"https:\/\/www.scienceabc.com\/pure-sciences\/why-does-water-expand-when-it-freezes.html\" target=\"_blank\" rel=\"noreferrer noopener\">since the volume of water increases below the freezing point<\/a>). This causes the rice grains to crack even though you don&rsquo;t notice it with the naked eye. Since I learned this technique, I&rsquo;ve always stored a box of rice in the freezer. Give it a try then you&rsquo;d agree this is a life-changer.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"topping-ideas\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Topping ideas<\/mark><\/h2>\n\n\n\n<p>I appreciate the natural subtle taste of congee so I&rsquo;m very happy to enjoy it on its own. However, there is a wide range of condiments and ready-to-eat items that can be added to make your congee experience extra delicious.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/congee-with-different-toppings-scaled.jpg\" alt=\"A pot of congee with different types of toppings on the side\" class=\"wp-image-20200\"><\/figure>\n\n\n\n<p>Check out the following ideas. <strong>Mix and match any as you wish<\/strong>. There&rsquo;s no limit!<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Flavourings<\/strong>: <a href=\"https:\/\/redhousespice.com\/soy-sauce\/\">Light soy sauce<\/a> (or tamari), sesame oil,<a href=\"https:\/\/redhousespice.com\/chinese-chilli-oil\/\"> chili oil<\/a>, <a href=\"https:\/\/redhousespice.com\/chiu-chow-chili-oil\/\">Chiu Chow chili sauce<\/a>, <a href=\"https:\/\/redhousespice.com\/make-use-spring-onion-oil\/\">scallion oil<\/a>, <a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\">chilli garlic sauce<\/a>, <a href=\"https:\/\/redhousespice.com\/black-bean-sauce\/\">black bean sauce<\/a>, fermented bean curd (Fu Ru\/&#33104;&#20083;), etc.<\/li>\n\n\n\n<li><strong>Aromatics<\/strong>: scallions, ginger, coriander, etc.<\/li>\n\n\n\n<li><strong>Pickled\/preserved food<\/strong>: Preserved mustard stem (Zha Cai\/&#27048;&#33756;), Chinese olive vegetables (Gan Lan Cai\/&#27204;&#27012;&#33756;), pickled long beans (Suan Jiang Dou\/&#37240;&#35911;&#35910;), etc.<\/li>\n\n\n\n<li><strong>Eggs<\/strong>: boiled eggs, fried eggs, <a href=\"https:\/\/redhousespice.com\/tea-eggs\/\">marbled tea eggs<\/a>, salted duck eggs, or <a href=\"https:\/\/redhousespice.com\/century-eggs\/\">century eggs<\/a> (Pi Dan\/&#30382;&#34507;).<\/li>\n\n\n\n<li><strong>Other toppings<\/strong>: <a href=\"https:\/\/redhousespice.com\/chinese-doughnut-stick\/\">You Tiao<\/a> (Chinese fried dough), pork floss (Rou Song\/&#32905;&#26494;), dried laver seaweed (Hai Tai\/&#28023;&#33492;), toasted peanuts, sesame seeds, etc.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Make savory congee<\/h3>\n\n\n\n<p>Above are ideas for adding ready-to-eat ingredients to plain congee. You can also cook savoury congee by adding proteins and vegetables during the cooking process. My <a href=\"https:\/\/redhousespice.com\/congee-with-chicken-mushroom\/\">Chicken Congee<\/a> recipe is a classic example (<em>see image below<\/em>).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/redhousespice.com\/congee-with-chicken-mushroom\/\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/06\/easy-congee-with-chicken-mushroom-1-scaled.jpg\" alt=\"two bowls of congee with chicken &amp; mushroom\" class=\"wp-image-9990\"><\/a><\/figure>\n\n\n\n<p>In this case, you may <strong>use chicken stock to replace water<\/strong> (entirely or partially) and add any of the following ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Raw meat and seafood<\/strong>: Thinly sliced, shredded or ground pork, beef or chicken; sliced fish fillet; shrimp. Add at the last 1-2 minutes of cooking.<\/li>\n\n\n\n<li><strong>Cooked meat<\/strong>: Shredded <a href=\"https:\/\/redhousespice.com\/five-spice-chicken\/\">roast chicken<\/a>; diced <a href=\"https:\/\/redhousespice.com\/char-siu-chinese-bbq-pork\/\">Char Siu<\/a>, etc. Stir in right after you stop cooking.<\/li>\n\n\n\n<li><strong>Tofu and egg<\/strong>: Sliced\/diced five-spice tofu, smoked tofu; <a href=\"https:\/\/redhousespice.com\/century-eggs\/\">century eggs<\/a>. Stir in right after you stop cooking.<\/li>\n\n\n\n<li><strong>Vegetables<\/strong>: If they&rsquo;re easy to cook, e.g. shredded lettuce, finely chopped scallions, ginger, etc, add right after you stop cooking. If they need more time to cook, e.g. carrots, shiitake mushrooms, add at the last 10 minutes of cooking.<\/li>\n\n\n\n<li><strong>Seasonings<\/strong>: Add salt, light soy sauce, sesame oil, etc. at the very end.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"what-to-serve-with\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What to serve with<\/mark><\/h2>\n\n\n\n<p>Are you wondering how to incorporate congee into a meal for <a href=\"https:\/\/redhousespice.com\/chinese-breakfast\/\">breakfast<\/a>, lunch or dinner? Here are some classic Chinese dishes to pair:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/redhousespice.com\/pan-fried-pork-buns\/\"><img decoding=\"async\" width=\"1642\" height=\"924\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-landscape1.jpg\" alt=\"Shanghai pan-fried pork buns\" class=\"wp-image-2377\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-landscape1.jpg 1642w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-landscape1-400x225.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-landscape1-300x169.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-landscape1-768x432.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-landscape1-1024x576.jpg 1024w\" sizes=\"(max-width: 1642px) 100vw, 1642px\" \/><\/a><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Savoury stuffed staples: <a href=\"https:\/\/redhousespice.com\/dumpling-guide\/\">Dumplings<\/a>, <a href=\"https:\/\/redhousespice.com\/pan-fried-pork-buns\/\">Pan-fried Bao<\/a> (<em>see image above<\/em>), <a href=\"https:\/\/redhousespice.com\/char-siu-bao\/\">Char Siu Bao<\/a>, <a href=\"https:\/\/redhousespice.com\/cheung-fun\/\">Cheung Fun<\/a> (steamed rice noodle rolls), <a href=\"https:\/\/redhousespice.com\/veggie-tofu-spring-rolls\/\">Spring Rolls<\/a>, <a href=\"https:\/\/redhousespice.com\/fan-tuan\/\">Fan Tuan<\/a> (Stuffed sticky rice roll), <a href=\"https:\/\/redhousespice.com\/lo-mai-gai\/\">Lo Mai Gai<\/a> (Sticky Rice Chicken), <a href=\"https:\/\/redhousespice.com\/fried-wontons\/\">Fried Wontons<\/a><\/li>\n\n\n\n<li>Sweet stuffed staples: <a href=\"https:\/\/redhousespice.com\/steamed-custard-buns\/\">Custard Buns<\/a>, <a href=\"https:\/\/redhousespice.com\/red-bean-buns\/\">Red Bean Buns<\/a><\/li>\n\n\n\n<li>Plain staples: <a href=\"https:\/\/redhousespice.com\/mantou-steamed-buns\/\">Steamed Buns<\/a>, <a href=\"https:\/\/redhousespice.com\/scallion-flower-rolls\/\">Flower Rolls<\/a>, <a href=\"https:\/\/redhousespice.com\/spring-onion-pancake\/\">Scallions Pancakes<\/a>, <a href=\"https:\/\/redhousespice.com\/jian-bing-chinese-crepes\/\">Jian Bing<\/a> (Chinese crepes), <a href=\"https:\/\/redhousespice.com\/zucchini-pancakes\/\">Zucchini Pancakes<\/a><\/li>\n\n\n\n<li>Any dish you&rsquo;d serve with <a href=\"https:\/\/redhousespice.com\/jasmine-rice-on-stove\/\">steamed rice<\/a>, such as stir-fries, braised or steamed dishes<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"make-ahead-store\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Make ahead &amp; store<\/mark><\/h2>\n\n\n\n<p>If you plan to make congee in advance, you&rsquo;d need to <strong>increase the water volume<\/strong>. This is because the consistency of the congee thickens over time. If the texture looks perfect right after cooking, it will be too dense the next day. For example, if you normally prefer congee cooked with a rice water ratio of 1:9, you&rsquo;d need to change it to 1:10.<\/p>\n\n\n\n<p>If your kitchen isn&rsquo;t too warm, it&rsquo;s fine to leave the congee on the counter overnight. If unsure, <strong>store it in the refrigerator (up to 3 days)<\/strong> once it cools to room temperature.<\/p>\n\n\n\n<p><strong>Reheat cold congee over low heat<\/strong>. Stir from time to time to avoid burning at the bottom. If the texture is too thick, simply add some hot water to dilute.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-color has-link-color wp-elements-36a73f1689ddf88750d114339699beb1\" style=\"color:#365e5e\" id=\"recipe-faqs\">Recipe FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1705049851808\"><strong class=\"schema-faq-question\">Q: Do I need to rinse the rice?<\/strong> <p class=\"schema-faq-answer\">A: You don&rsquo;t have to rinse the rice unless instructions on the rice package advise you to do so. Most, if not all, mass-produced rice doesn&rsquo;t have debris and the surface starch has been partially removed. That said, please feel free to rinse if you wish. But remember not to overdo it as you&rsquo;d need some starch for a creamy congee.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1705049928200\"><strong class=\"schema-faq-question\">Q: Is pre-soaking necessary?<\/strong> <p class=\"schema-faq-answer\">A: Soaking isn&rsquo;t necessary. It only slightly reduces the cooking time. If you&rsquo;d like to speed things up, check out the freezing method in the next section.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1705049979958\"><strong class=\"schema-faq-question\">Q: Can I use cooked rice?<\/strong> <p class=\"schema-faq-answer\">A: In theory, you could use cooked rice to make congee. It&rsquo;s much quicker than making congee with raw rice. That said,<strong> <\/strong>I wouldn&rsquo;t recommend you do so (especially if this is the first time you make congee) as the taste won&rsquo;t be as fresh or fragrant. By the way, leftover rice is best to be used for <a href=\"https:\/\/redhousespice.com\/egg-fried-rice\/\">fried rice<\/a>.<\/p> <\/div> <\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-color has-link-color wp-elements-d1e9b2c91d47294d23e9fe7668ed11a9\" style=\"color:#365e5e\" id=\"%f0%9f%93%8b-recipe\">&#128203; Recipe<\/h2>\n\n\n\n<p class=\"has-text-align-left has-black-color has-text-color has-background\" style=\"background-color:#ecf4f2;font-size:15px;text-transform:uppercase\">Love this recipe? Please <a href=\"#commentform\" data-type=\"internal\" data-id=\"#commentform\">leave a &#127775;&#127775;&#127775;&#127775;&#127775; rating and a comment<\/a>. Thank you!<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-20165\" class=\"wprm-recipe-container\" data-recipe-id=\"20165\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-cwp-food\"><div class=\"cwp-food-header\">\n\t<div class=\"wprm-recipe-image wprm-block-image-rounded nopin\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 12px;\" width=\"250\" height=\"250\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/congee-with-youtiao-preserved-vegetables-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"a bowl of plain congee with toppings like fried dough, preserved mustard stem and pork floss\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/congee-with-youtiao-preserved-vegetables-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/congee-with-youtiao-preserved-vegetables-400x400.jpg 400w, 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stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">55<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"congee-chinese-rice-porridge-%e7%b2%a5\">Congee (Chinese Rice Porridge, &#31909;)<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A recipe for basic congee which includes the ideal rice-to-water ratio, two cooking methods, topping ideas and make-ahead tips.<\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-total-time-label\">Total: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-20165 wprm-recipe-servings-adjustable-tooltip wprm-block-text-none\" data-recipe=\"20165\" aria-label=\"Adjust recipe servings\">6<\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;\" class=\"wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"20165\"><span class=\"wprm-recipe-icon wprm-recipe-slickstream-icon 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If you wish to add proteins and vegetables to the basic congee, find the tips in the footnote.<\/span><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t<div class=\"wpforms-container one-line save-recipe wpforms-location-save_recipe_wprm wpforms-render-modern\" id=\"wpforms-53480\"><form id=\"wpforms-form-53480\" class=\"wpforms-validate wpforms-form wpforms-ajax-form\" data-formid=\"53480\" method=\"post\" enctype=\"multipart\/form-data\" action=\"\/wp-json\/wp\/v2\/posts\/20159\" data-token=\"6b195bcb348d49c2e42801e677b8dd06\" data-token-time=\"1783593707\"><div class=\"wpforms-head-container\"><div class=\"wpforms-title\">Save this recipe!<\/div><div class=\"wpforms-description\">Get this sent to your inbox, plus get new recipes from us every week!<\/div><\/div><noscript class=\"wpforms-error-noscript\">Please enable JavaScript in your browser to complete this form.<\/noscript><div id=\"wpforms-error-noscript\" style=\"display: none;\">Please enable JavaScript in your browser to complete this form.<\/div><div class=\"wpforms-field-container\">\t\t<div id=\"wpforms-53480-field_4-container\" class=\"wpforms-field wpforms-field-text\" data-field-type=\"text\" data-field-id=\"4\">\n\t\t\t<label class=\"wpforms-field-label\" for=\"wpforms-53480-field_4\">Post Email Title<\/label>\n\t\t\t<input type=\"text\" id=\"wpforms-53480-field_4\" class=\"wpforms-field-medium\" name=\"wpforms[fields][4]\">\n\t\t<\/div>\n\t\t<div id=\"wpforms-53480-field_1-container\" class=\"wpforms-field wpforms-field-email\" data-field-id=\"1\"><label class=\"wpforms-field-label\" for=\"wpforms-53480-field_1\">Email <span class=\"wpforms-required-label\" aria-hidden=\"true\">*<\/span><\/label><input type=\"email\" id=\"wpforms-53480-field_1\" class=\"wpforms-field-large wpforms-field-required\" name=\"wpforms[fields][1]\" spellcheck=\"false\" aria-errormessage=\"wpforms-53480-field_1-error\" required><\/div><div id=\"wpforms-53480-field_2-container\" class=\"wpforms-field wpforms-field-hidden\" data-field-id=\"2\"><input type=\"hidden\" id=\"wpforms-53480-field_2\" name=\"wpforms[fields][2]\" value=\"Congee (Chinese Rice Porridge, &#31909;)\"><\/div><div id=\"wpforms-53480-field_3-container\" class=\"wpforms-field wpforms-field-hidden\" data-field-id=\"3\"><input type=\"hidden\" id=\"wpforms-53480-field_3\" name=\"wpforms[fields][3]\" value=\"https:\/\/redhousespice.com\/congee\/\"><\/div><script>\n\t\t\t\t( function() {\n\t\t\t\t\tconst style = document.createElement( 'style' );\n\t\t\t\t\tstyle.appendChild( document.createTextNode( '#wpforms-53480-field_4-container { position: absolute !important; 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<\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">short-grain or jasmine rice (uncooked)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;9 cups water (or chicken stock), can be adjusted to 8 or 10 cups\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">9<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">water (or chicken stock)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">can be adjusted to 8 or 10 cups<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\">Optional toppings (mix and match as you wish)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Flavouring, Light soy sauce (or tamari), sesame oil, chilli oil, scallion oil, chilli garlic sauce, black bean sauce, fermented bean curd, etc.\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><strong>Flavouring<\/strong><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"><a href=\"https:\/\/redhousespice.com\/soy-sauce\/\">Light soy sauce<\/a> (or tamari), sesame oil, <a href=\"https:\/\/redhousespice.com\/chinese-chilli-oil\/\">chilli oil<\/a>, <a href=\"https:\/\/redhousespice.com\/make-use-spring-onion-oil\/\">scallion oil<\/a>, <a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\">chilli garlic sauce<\/a>, <a href=\"https:\/\/redhousespice.com\/spicy-black-bean-sauce\/\">black bean sauce<\/a>, fermented bean curd, etc.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Aromatics, Finely chopped scallions, ginger, coriander, etc.\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><strong>Aromatics<\/strong><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Finely chopped scallions, ginger, coriander, etc.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Preserved food, Preserved mustard stem, Chinese olive vegetables, pickled long beans, etc.\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><strong>Preserved food<\/strong><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Preserved mustard stem, Chinese olive vegetables, pickled long beans, etc.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Eggs, Boiled eggs, fried eggs, marbled tea eggs, salted duck eggs, century eggs, etc.\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><strong>Eggs<\/strong><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Boiled eggs, fried eggs, <a href=\"https:\/\/redhousespice.com\/tea-eggs\/\">marbled tea eggs<\/a>, salted duck eggs, <a href=\"https:\/\/redhousespice.com\/century-eggs\/\">century eggs<\/a>, etc.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Others, You Tiao, pork floss, dried laver seaweed, toasted peanuts, sesame seeds, etc.\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><strong>Others<\/strong><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"><a href=\"https:\/\/redhousespice.com\/chinese-doughnut-stick\/\">You Tiao<\/a>, pork floss, dried laver seaweed, toasted peanuts, sesame seeds, etc.<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-20165-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-20165-instructions-container wprm-block-text-normal\" data-recipe=\"20165\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">The regular method<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20165-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Briefly rinse the rice under running water. Bring water to a full boil in a pot\/large saucepan, then add the rice.<\/span><\/div><\/li><li id=\"wprm-recipe-20165-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">When the water comes back to a boil, turn the heat to the lowest and stir the rice.<\/span><\/div><\/li><li id=\"wprm-recipe-20165-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Cover with a lid once the water calms down to a very gentle simmer. Leave to cook for 35 to 40 minutes until it thickens to your desired consistency. Remember to stir a couple of times during the process.<\/span><\/div><\/li><li id=\"wprm-recipe-20165-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Serve it as it is, or add any flavourings and\/or toppings of your choice.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">The shortcut method<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20165-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Rinse the rice then store it in the freezer overnight until fully frozen.<\/span><\/div><\/li><li id=\"wprm-recipe-20165-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add the frozen block of rice directly into the boiling water (reduce the water volume to 6 cups) and follow the same method above to cook for 10 to 15 minutes.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Make in advance<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20165-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">If you plan to eat the congee the next day, slightly increase the water volume since it thickens as it cools.<\/span><\/div><\/li><li id=\"wprm-recipe-20165-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Store leftover congee in the fridge for up to 3 days. Reheat over low heat until piping hot (stir from time to time). Add a little water if it looks too dense.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-20165-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><strong>HOW TO MAKE SAVOURY CONGEE<\/strong><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">You may use stock to entirely or partially replace water. Follow the same cooking method and add any of the following ingredients:<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li><strong>Raw meat and seafood<\/strong>: Thinly sliced, shredded or ground pork, beef or chicken; sliced fish fillet; shrimp. Add at the last 1-2 minutes of cooking.<\/li>\n<li><strong>Cooked meat<\/strong>: Shredded <a href=\"https:\/\/redhousespice.com\/five-spice-chicken\/\">roast chicken; <\/a>diced <a href=\"https:\/\/redhousespice.com\/char-siu-chinese-bbq-pork\/\">Char Siu<\/a>, etc. Stir in right after you stop cooking.<\/li>\n<li><strong>Tofu and egg<\/strong>: Sliced\/diced five-spice tofu, smoked tofu; <a href=\"https:\/\/redhousespice.com\/century-eggs\/\">century eggs<\/a>. Stir in right after you stop cooking.<\/li>\n<li><strong>Vegetables<\/strong>: If they&rsquo;re easy to cook, e.g. shredded lettuce, finely chopped scallions, ginger, etc, add right after you stop cooking. If they need more time to cook, e.g. carrots, shiitake mushrooms, add at the last 10 minutes of cooking.<\/li>\n<li><strong>Seasonings<\/strong>: Add salt, light soy sauce, sesame oil, etc. at the end.<\/li>\n<\/ul><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"20165\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t<div id=\"recipe-20165-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">serving (plain)<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">125<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><\/div><\/div>\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" 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Most, if not all, mass-produced rice doesn\u2019t have debris and the surface starch has been partially removed. That said, please feel free to rinse if you wish. But remember not to overdo it as you\u2019d need some starch for a creamy congee.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/congee\/#faq-question-1705049928200","position":2,"url":"https:\/\/redhousespice.com\/congee\/#faq-question-1705049928200","name":"Q: Is pre-soaking necessary?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: Soaking isn\u2019t necessary. It only slightly reduces the cooking time. If you\u2019d like to speed things up, check out the freezing method in the next section.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/congee\/#faq-question-1705049979958","position":3,"url":"https:\/\/redhousespice.com\/congee\/#faq-question-1705049979958","name":"Q: Can I use cooked rice?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: In theory, you could use cooked rice to make congee. It\u2019s much quicker than making congee with raw rice. That said,<strong> <\/strong>I wouldn\u2019t recommend you do so (especially if this is the first time you make congee) as the taste won\u2019t be as fresh or fragrant. By the way, leftover rice is best to be used for <a href=\"https:\/\/redhousespice.com\/egg-fried-rice\/\">fried rice<\/a>.","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"jetpack_featured_media_url":"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/04\/congee-with-youtiao-preserved-vegetables-scaled.jpg","jetpack_shortlink":"https:\/\/wp.me\/s87UTD-congee","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/posts\/20159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/comments?post=20159"}],"version-history":[{"count":0,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/posts\/20159\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/media\/20201"}],"wp:attachment":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/media?parent=20159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/categories?post=20159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/tags?post=20159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}