Congee (Chinese Rice Porridge, 粥)

Step 1

Briefly rinse the rice under running water. Bring water to a full boil in a pot/large saucepan, then add the rice.

Step 2

When the water comes back to a boil, turn the heat to the lowest and stir the rice.

Step 3

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.

Step 4

Serve it as it is, or add any flavourings and/or toppings of your choice.

Step 5

Rinse the rice then store it in the freezer overnight until fully frozen.

Step 6

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.

Step 7

If you plan to eat the congee the next day, slightly increase the water volume since it thickens as it cools.

Step 8

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.