20 Congee and Porridge Recipes To Start Your Morning Right!

1. Brown Rice Congee

This wholesome version uses nutty brown rice instead of white, creating a more fiber-rich and nutritious congee. The longer cooking time needed for brown rice results in a heartier texture and deeper flavor, making it perfect for those seeking a healthier breakfast option that keeps you fuller longer.

Ingredients:

• 1 cup brown rice, rinsed
• 8 cups water or broth
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, smashed
• 2 tablespoons sesame oil
• Salt to taste
• Green onions, sliced
• Soy sauce for serving

Instructions:

• Rinse brown rice thoroughly under cold water
• Combine rice, water, ginger, and garlic in large pot
• Bring to boil, then reduce heat to low simmer
• Cook for 1.5 to 2 hours, stirring occasionally to prevent sticking
• Add more water if congee becomes too thick
• Season with salt and sesame oil
• Remove ginger slices before serving
• Garnish with green onions and serve with soy sauce

Give this recipe a try: click here.

2. Fish Congee

Delicate white fish fillets are gently poached in creamy rice porridge, creating a light yet protein-packed meal. Often seasoned with ginger and scallions to complement the subtle fish flavor, this congee is easy to digest and commonly served to those recovering from illness or seeking a gentle, nourishing meal.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups fish or chicken broth
• 8 oz white fish fillets (cod, tilapia, or halibut), sliced
• 2-inch piece ginger, julienned
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• White pepper to taste
• Cilantro, chopped
• Green onions, sliced
• Fried shallots for garnish

Instructions:

• Rinse rice until water runs clear
• Bring broth to boil in large pot, add rice
• Reduce heat and simmer for 45-60 minutes, stirring frequently
• Season fish with white pepper and set aside
• When rice breaks down into creamy consistency, add ginger
• Add fish slices and cook for 3-5 minutes until just cooked through
• Stir in fish sauce and sesame oil
• Serve topped with cilantro, green onions, and fried shallots

For the full recipe, click here.

3. Mushroom Congee

Earthy shiitake, oyster, or button mushrooms add umami depth to this vegetarian-friendly congee. The mushrooms’ meaty texture and savory flavor create a satisfying bowl that’s both comforting and wholesome, often enhanced with soy sauce, sesame oil, and fresh herbs for an aromatic finish.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups vegetable broth
• 2 cups mixed mushrooms (shiitake, oyster, cremini), sliced
• 3-4 dried shiitake mushrooms, soaked and sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• Green onions, sliced
• Sesame seeds for garnish

Instructions:

• Soak dried shiitake mushrooms in warm water for 30 minutes, reserve liquid
• Rinse rice and combine with broth and mushroom soaking liquid in pot
• Bring to boil, then reduce to gentle simmer
• Cook for 45-60 minutes, stirring occasionally
• Sauté fresh mushrooms and garlic in sesame oil until golden
• Add sautéed mushrooms and sliced shiitakes to congee
• Season with soy sauce and white pepper
• Garnish with green onions and sesame seeds before serving

So, if you’re ready to get started, click here.

4. Veggie Congee

Packed with colorful vegetables like carrots, bok choy, corn, and peas, this nutrient-dense congee celebrates garden-fresh flavors. The vegetables add texture, vitamins, and visual appeal while keeping the dish light and healthy, making it an excellent choice for vegetarians or anyone seeking a balanced, plant-forward meal.

Ingredients:

• 1 cup white rice, rinsed
• 8 cups vegetable broth
• 1 cup diced carrots
• 1 cup spinach or bok choy, chopped
• 1/2 cup corn kernels
• 1/2 cup peas
• 2-inch piece ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and white pepper to taste
• Green onions for garnish

Instructions:

• Rinse rice thoroughly in cold water
• Combine rice, broth, ginger, and carrots in large pot
• Bring to boil, then reduce heat to low simmer
• Cook for 45-60 minutes, stirring frequently to prevent sticking
• Add corn and peas in last 15 minutes of cooking
• Stir in spinach or bok choy in final 5 minutes
• Season with soy sauce, sesame oil, salt, and pepper
• Remove ginger slices and serve garnished with green onions

How simple is that? Click here.

5. Postpartum Congee

Specially formulated with warming, restorative ingredients like red dates, goji berries, and ginger, this traditional Chinese congee supports new mothers during recovery. The nourishing combination helps replenish energy, promote healing, and boost milk production, following centuries-old wisdom about postpartum care and nutrition.

Ingredients:

• 1 cup white rice, rinsed
• 8 cups chicken broth
• 4 oz chicken breast, shredded
• 2-inch piece ginger, sliced
• 2 tablespoons sesame oil
• 2 tablespoons goji berries
• 4 red dates, pitted
• 1 tablespoon rice wine (optional)
• Salt to taste
• Green onions, sliced

Instructions:

• Rinse rice until water runs clear
• Combine rice, broth, ginger, goji berries, and red dates in pot
• Bring to boil, then reduce to gentle simmer
• Cook for 60-90 minutes until very soft and creamy
• Add shredded chicken in last 15 minutes
• Stir in sesame oil and rice wine if using
• Season with salt to taste
• Remove ginger slices and red dates before serving
• Garnish with green onions

If you’re on your postpartum journey, this one’s for you: click here.

6. Vegan Congee 

Completely plant-based, this congee uses vegetable broth and skips all animal products while maintaining rich, satisfying flavor. Topped with crispy fried shallots, scallions, and sesame seeds, it proves that vegan comfort food can be just as delicious and soul-warming as traditional versions.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups vegetable broth
• 1 cup shiitake mushrooms, sliced
• 1/2 cup edamame
• 1 cup baby bok choy, chopped
• 2-inch piece ginger, julienned
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• White pepper to taste
• Crispy tofu cubes for topping
• Chili oil for serving

Instructions:

• Rinse rice thoroughly under cold water
• Combine rice, broth, ginger, and garlic in large pot
• Bring to boil, then reduce heat to low simmer
• Cook for 50-60 minutes, stirring occasionally
• Sauté mushrooms in sesame oil until golden, set aside
• Add edamame to congee in last 10 minutes
• Stir in bok choy in final 3 minutes
• Season with soy sauce and white pepper
• Top with sautéed mushrooms, crispy tofu, and chili oil

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7. Sweet Congee

Transform congee into a dessert or sweet breakfast by cooking rice with coconut milk, sugar, and warming spices. Popular additions include red beans, lotus seeds, or dried fruits, creating a pudding-like consistency that’s comforting and indulgent while still maintaining the familiar creamy texture of traditional congee.

Ingredients:

• 1 cup glutinous rice (sweet rice), rinsed
• 6 cups water
• 1/2 cup coconut milk
• 1/4 cup sugar (adjust to taste)
• 1/4 cup red bean paste
• 2 tablespoons dried longan or goji berries
• Pinch of salt
• Sesame seeds for garnish
• Additional toppings: mung beans, taro, sweet potato

Instructions:

• Rinse glutinous rice until water runs clear
• Combine rice and water in pot, bring to boil
• Reduce heat and simmer for 45-60 minutes, stirring frequently
• Add coconut milk, sugar, and pinch of salt
• Stir in red bean paste and dried longan or goji berries
• Continue cooking for 10 more minutes until thick and creamy
• Add more water if too thick, more sugar if needed
• Serve warm or chilled, garnished with sesame seeds
• Add optional toppings as desired

You’re in for a treat, so click here.

8. Rice Cooker Congee

Let your rice cooker do all the work with this hands-off method that delivers perfect congee every time. Simply add rice, water, and your preferred ingredients, then set it to the porridge setting for effortless cooking that frees you to focus on toppings and preparation.

Ingredients:

• 1 cup jasmine rice, rinsed
• 6 cups water or broth
• 1-inch piece ginger, sliced
• 2 cloves garlic, smashed
• Salt to taste
• Optional: chicken, pork, or vegetables
• Green onions for garnish
• Soy sauce for serving

Instructions:

• Rinse rice thoroughly and add to rice cooker
• Add water or broth, ginger, and garlic
• If your rice cooker has a congee setting, select it
• If not, use the regular cook setting and restart 2-3 times
• Add protein or vegetables in the last cycle if desired
• Let cook until rice completely breaks down (about 1-2 hours total)
• Season with salt to taste
• Remove ginger and garlic before serving
• Garnish with green onions and serve with soy sauce

This is one of those hands-off recipes you’ll want to try, so click here.

9. Instapot Congee

The Instant Pot transforms congee-making from a hours-long process into a quick 30-minute meal. High pressure breaks down rice grains efficiently while developing deep flavor, making this modern method perfect for busy weeknights when you’re craving traditional comfort food without the traditional time commitment.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups chicken or vegetable broth
• 8 oz chicken thighs or breast, diced
• 2-inch piece ginger, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and white pepper to taste
• Green onions, sliced
• Fried garlic for topping

Instructions:

• Rinse rice thoroughly under cold water
• Add rice, broth, chicken, ginger, and garlic to Instant Pot
• Close lid and set valve to sealing position
• Press “Porridge” setting or Manual high pressure for 20 minutes
• Allow natural pressure release for 10 minutes, then quick release
• Open lid and stir well to break down rice further
• Season with soy sauce, sesame oil, salt, and pepper
• Remove ginger slices
• Serve garnished with green onions and fried garlic

Ready to get started? Click here.

10. Korean Congee

Known as juk, Korean congee often features ingredients like pine nuts, jujubes, and chestnuts for distinctive flavor. Seasoned with sesame oil and typically garnished with seasoned vegetables, this version offers a uniquely Korean twist on the classic Asian rice porridge with refined, elegant flavors.

Ingredients:

• 1 cup short-grain white rice, rinsed
• 6 cups water or anchovy broth
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/2 cup cooked chicken or turkey, shredded
• 1 tablespoon soy sauce
• Salt to taste
• Sesame seeds for garnish
• Kimchi for serving
• Roasted seaweed strips

Instructions:

• Soak rice in water for 30 minutes, drain
• Heat sesame oil in pot, add rice and garlic
• Stir-fry rice for 2-3 minutes until slightly toasted
• Add water or broth and bring to boil
• Reduce heat to low simmer, stirring frequently
• Cook for 40-50 minutes until rice breaks down completely
• Add shredded chicken in last 10 minutes
• Season with soy sauce and salt
• Serve topped with sesame seeds, kimchi, and seaweed strips

If you need a pick-me-up, this one’s for you: click here.

11. Eight Treasure Congee

This celebratory congee combines eight auspicious ingredients like red beans, lotus seeds, dried longan, and various grains. Traditionally eaten during festivals, it symbolizes prosperity and good fortune while delivering a complex, slightly sweet flavor profile and varied texture that makes every spoonful interesting.

Ingredients:

• 1/2 cup glutinous rice
• 1/4 cup red beans
• 1/4 cup mung beans
• 1/4 cup black beans
• 1/4 cup lotus seeds
• 1/4 cup barley
• 2 tablespoons dried longan
• 2 tablespoons goji berries
• 4 red dates, pitted
• 8 cups water
• 1/4 cup sugar (adjust to taste)
• Pinch of salt

Instructions:

• Soak all beans, lotus seeds, and barley overnight
• Rinse glutinous rice thoroughly
• Combine all soaked ingredients, rice, and water in large pot
• Bring to boil, then reduce heat to low simmer
• Cook for 1.5-2 hours, stirring occasionally
• Add dried longan, goji berries, and red dates in last 30 minutes
• Stir in sugar and pinch of salt
• Continue cooking until all ingredients are very soft
• Serve warm or at room temperature

Don’t miss out on this recipe, and click here.

12. Pumpkin Congee

Silky pumpkin puree blends seamlessly into rice porridge, creating a naturally sweet and creamy autumn-inspired congee. The vibrant orange color and subtle sweetness make it appealing to children and adults alike, while the vegetable adds vitamins and fiber to this comforting, seasonal breakfast option.

Ingredients:

• 1 cup jasmine rice, rinsed
• 7 cups vegetable or chicken broth
• 2 cups pumpkin or kabocha squash, cubed
• 2-inch piece ginger, sliced
• 2 tablespoons coconut oil or butter
• 1 tablespoon honey or brown sugar
• Salt and white pepper to taste
• Pumpkin seeds for garnish
• Coconut cream for drizzling

Instructions:

• Rinse rice until water runs clear
• Roast pumpkin cubes with coconut oil at 400°F for 20 minutes until tender
• Combine rice, broth, and ginger in large pot
• Bring to boil, then reduce to gentle simmer
• Cook for 45-60 minutes, stirring occasionally
• Add roasted pumpkin and mash some into congee
• Stir in honey or brown sugar
• Season with salt and white pepper
• Remove ginger slices before serving
• Garnish with pumpkin seeds and coconut cream drizzle

It’s the perfect dish to warm you up on a chilly evening! Click here.

13. Congee Crockpot

Slow cooker congee develops exceptional depth of flavor as it gently simmers overnight or throughout the day. This set-it-and-forget-it method is perfect for waking up to hot breakfast or coming home to a ready meal, with the low, steady heat creating perfectly creamy results.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups chicken or vegetable broth
• 8 oz pork shoulder or chicken thighs, diced
• 2-inch piece ginger, sliced
• 3 cloves garlic, smashed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and white pepper to taste
• Green onions and cilantro for garnish
• Chili oil for serving

Instructions:

• Rinse rice thoroughly and add to slow cooker
• Add broth, meat, ginger, and garlic
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Stir occasionally if possible to prevent sticking
• In last hour, stir more frequently and break down rice with spoon
• Season with soy sauce, sesame oil, salt, and pepper
• Remove ginger slices and garlic
• Adjust consistency with hot water if needed
• Serve garnished with green onions, cilantro, and chili oil

For the full step-by-step guide, click here.

14. Chicken Congee

Tender shredded chicken simmered in rice porridge creates a protein-rich, comforting meal that’s a staple across Asia. The chicken adds heartiness while remaining gentle on the stomach, making this version ideal for cold days, upset stomachs, or anytime you need nourishing, soul-warming comfort food.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups chicken broth
• 2 chicken thighs (bone-in, skin-on)
• 3-inch piece ginger, sliced
• 3 cloves garlic, smashed
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• White pepper to taste
• Green onions, sliced
• Cilantro, chopped
• Fried shallots and garlic for topping

Instructions:

• Rinse rice until water runs clear
• Combine rice, broth, chicken thighs, ginger, and garlic in pot
• Bring to boil, then reduce heat to low simmer
• Cook for 60-75 minutes, stirring occasionally
• Remove chicken thighs, discard skin and bones, shred meat
• Continue simmering rice until very soft and creamy
• Return shredded chicken to pot
• Season with fish sauce, sesame oil, and white pepper
• Remove ginger slices and garlic
• Garnish with green onions, cilantro, and fried shallots

Want to learn more about this dish? Click here.

15. Filipino Congee 

Called arroz caldo, Filipino congee features chicken, ginger, and garlic with a distinctive yellow color from turmeric or kasubha. Typically garnished with hard-boiled eggs, fried garlic, and calamansi lime, this flavorful version reflects the Philippines’ unique culinary heritage and Spanish influences.

Ingredients:

• 1 cup glutinous rice, rinsed
• 8 cups chicken broth
• 1 lb chicken thighs, cut into pieces
• 1 onion, diced
• 5 cloves garlic, minced
• 2-inch piece ginger, julienned
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• Safflower or turmeric for color
• Salt and pepper to taste
• Hard-boiled eggs, halved
• Green onions, sliced
• Calamansi or lemon wedges
• Fried garlic for topping

Instructions:

• Heat oil in large pot, sauté onion, garlic, and ginger until fragrant
• Add chicken pieces and brown on all sides
• Add rinsed rice and stir to coat with oil
• Pour in chicken broth and add safflower or turmeric for color
• Bring to boil, then reduce to simmer
• Cook for 45-60 minutes, stirring frequently
• Season with fish sauce, salt, and pepper
• Serve topped with hard-boiled eggs, green onions, and fried garlic
• Serve with calamansi or lemon wedges on the side

Try it out! Click here.

16. Millet Congee

Substitute or combine millet with rice for a congee that’s naturally gluten-free and rich in minerals. The small, round grains create a slightly different texture while offering nutritional benefits like magnesium and phosphorus, making this ancient grain congee both wholesome and deliciously different.

Ingredients:

• 1 cup millet, rinsed
• 6 cups water or vegetable broth
• 1/2 cup sweet potato, diced
• 2-inch piece ginger, sliced
• 2 tablespoons honey or maple syrup
• 1/4 cup dried cranberries or goji berries
• Pinch of cinnamon
• Pinch of salt
• Chopped nuts for topping
• Coconut flakes for garnish

Instructions:

• Rinse millet thoroughly under cold water
• Combine millet, water, sweet potato, and ginger in pot
• Bring to boil, then reduce heat to low simmer
• Cook for 30-40 minutes, stirring occasionally
• Millet should be soft and creamy
• Add cranberries or goji berries in last 10 minutes
• Stir in honey or maple syrup, cinnamon, and salt
• Remove ginger slices
• Add more water if too thick
• Serve topped with chopped nuts and coconut flakes

Make this for your next breakfast: click here.

17. Chinese Congee

The classic version, known as jook or zhou, uses jasmine or long-grain rice cooked until completely broken down into creamy porridge. Served plain or with savory toppings like century egg, pork floss, and pickled vegetables, it’s the ultimate Chinese comfort food enjoyed throughout the day.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups water or chicken broth
• 8 oz pork loin, sliced thin
• 1 century egg, diced (optional)
• 1 salted duck egg, diced (optional)
• 2-inch piece ginger, julienned
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• White pepper to taste
• Green onions, sliced
• Cilantro, chopped
• You tiao (fried dough) for serving

Instructions:

• Marinate pork slices with soy sauce, sesame oil, and white pepper
• Rinse rice thoroughly until water runs clear
• Combine rice, water, and half the ginger in large pot
• Bring to boil, then reduce to gentle simmer
• Cook for 60-75 minutes, stirring frequently
• Add century egg and salted duck egg if using
• Add marinated pork and remaining ginger in last 5 minutes
• Season with additional soy sauce and white pepper
• Serve garnished with green onions and cilantro
• Serve with you tiao for dipping

Start with the basics, and click here.

18. Miso Congee

Japanese-inspired miso paste adds complex umami flavor and probiotics to traditional congee. The fermented soybean paste creates depth while maintaining the porridge’s comforting nature, often complemented with tofu, seaweed, and scallions for a nutritious fusion of Chinese and Japanese culinary traditions.

Ingredients:

• 1 cup short-grain white rice, rinsed
• 7 cups dashi or vegetable broth
• 3 tablespoons white or yellow miso paste
• 1 cup soft tofu, cubed
• 1/2 cup wakame seaweed, rehydrated
• 2 green onions, sliced
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Nori strips for garnish
• Sesame seeds for topping

Instructions:

• Rinse rice until water runs clear
• Combine rice and dashi in pot, bring to boil
• Reduce heat to low simmer
• Cook for 45-60 minutes, stirring occasionally
• In small bowl, mix miso paste with some hot congee liquid
• Stir dissolved miso into congee
• Add tofu cubes and wakame in last 5 minutes
• Stir in sesame oil and grated ginger
• Do not boil after adding miso to preserve beneficial enzymes
• Serve garnished with green onions, nori strips, and sesame seeds

If you love umami flavors, you’ll love this one: click here.

19. Pork Congee

Ground or shredded pork adds richness and savory depth to this popular congee variation. Often seasoned with ginger and white pepper, the pork infuses the rice with flavor during cooking, creating a hearty, satisfying meal that’s especially beloved in Cantonese cuisine.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups pork or chicken broth
• 8 oz pork tenderloin, thinly sliced
• 2-inch piece ginger, julienned
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• White pepper to taste
• Preserved vegetables (optional)
• Green onions, sliced
• Fried shallots for topping

Instructions:

• Marinate pork slices with 1 tablespoon soy sauce and white pepper
• Rinse rice thoroughly under cold water
• Combine rice, broth, ginger, and garlic in large pot
• Bring to boil, then reduce heat to gentle simmer
• Cook for 60-75 minutes, stirring frequently to prevent sticking
• Rice should break down into creamy consistency
• Add marinated pork slices in last 5 minutes
• Stir in remaining soy sauce, oyster sauce, and sesame oil
• Add preserved vegetables if using
• Serve garnished with green onions and fried shallots

If you’re ready to take your congee to the next level, click here.

20. Ginger Chicken Congee

Fresh ginger’s warming, spicy notes perfectly complement tender chicken in this therapeutic congee. The ginger aids digestion and provides immune-boosting properties while adding aromatic flavor, making this combination especially popular during cold season or whenever someone needs comforting, healing nourishment.

Ingredients:

• 1 cup jasmine rice, rinsed
• 8 cups chicken broth
• 2 chicken breasts or 3 thighs, sliced
• 3-inch piece fresh ginger, julienned (divided)
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• Salt to taste
• Green onions, sliced
• Cilantro, chopped
• Extra ginger strips for garnish
• Chili oil for serving

Instructions:

• Rinse rice until water runs clear
• Combine rice, broth, half the ginger, and garlic in pot
• Bring to boil, then reduce to gentle simmer
• Cook for 60-75 minutes, stirring occasionally
• Marinate chicken with remaining julienned ginger, white pepper, and sesame oil
• When rice breaks down into creamy congee, add marinated chicken
• Cook for 5-7 minutes until chicken is cooked through
• Season with fish sauce and salt
• Remove garlic pieces if desired
• Serve garnished with green onions, cilantro, and extra ginger
• Offer chili oil on the side for drizzling

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