Easy and Quick Chinese Rice Congee (with Leftover Cooked Rice)

Step 1

Put 1 cup of cooked rice in a blender. Pour 2 cups of broth/water in the blender and blend until the rice grain is broken and smooth

Step 2

Pour the blended rice mixture into a heavy-bottom pot. Bring it to a boil and then lower the heat to medium-low

Step 3

Continue to cook over medium-low heat until it reaches the consistency you like, it will take roughly about 5 minutes of cooking time. If you want to add protein like pork, chicken, fish, century eggs etc, add it here and continue to cook until the it's cooked/heated through

Step 4

Pour the blended rice mixture into the inner pot of rice cooker. Close the lid and press "quick cook". You don't need a porridge setting because this will cook much quicker because the rice is already all broken up

Step 5

If you want to add a protein like pork, chicken, fish, century eggs etc, add it after the congee is done cooking and the rice cooker has switched to "keep warm". Add the protein, give it a stir and close the lid back and the "keep warm" will gently cook the protein, give it about 5 minutes or so or until the protein (if raw) cooked through