Creamy Brown Rice Congee

Although I love a classic bowl of congee made with Jasmine rice, I recently gravitated more towards this recipe! Brown rice gives congee a slightly chewier texture and a pleasant nutty flavour. Plus, it is also higher in fibre and more nutritious, which is a win! 

This plain bowl of congee goes well with flavorful sides and entrees, such as fermented vegetables, baked teriyaki tofu, and mushroom tofu stir-fry. I also love serving mine with unconventional ingredients, like my seitan bacon or vegan Italian sausages! 

💚Why you will love this recipe 

• The perfect comfort meal that is warm and satisfying 
• Nutritious, wholesome, and filling 
• Easy to prepare and only requires 4 ingredients 
• Meal prep friendly - refrigerate well and is freezable! 

🤔What is congee 

Congee is made by simmering rice in a large proportion of water until it falls apart. This yields rice porridge with a smooth, creamy, and velvety consistency. The texture of congee varies according to recipes and can range from thick and creamy to a thin, watery texture. 

Congee is popular in Asian countries, especially Korea, Japan, and China. Various versions of congee are available using different combinations of ingredients. The most common add-ins include meat, seafood, vegetables, and various seasonings. 

Congee is commonly eaten for breakfast but can also be enjoyed for lunch or dinner. They are commonly served with toppings like chilli oil, toasted sesame seeds, and chopped scallions. Congee is also commonly served for those who are ill or recovering from an illness, as it is soothing and easily digestible. 

🍚What you will need 

🔪How to make 

Add all ingredients to a pot. Bring the mixture to a gentle simmer.

Allow mixture to simmer, covered for 60-90 minutes or until thick and creamy. Stir occasionally to prevent rice from sticking at the bottom.

✅Helpful tips 

• Presoaking brown rice - If you have time, you can soak brown rice for an hour to overnight before cooking. Doing this will reduce the cooking time. 
• Check on congee occasionally - Give simmering congee a quick stir occasionally to prevent rice from sticking to the bottom of the pot. 
• Pay attention towards the end of cooking - As congee will thicken considerably towards the end, there is a higher chance of scorching the pot. Hence, it is recommended to check on and stir frequently in the last 10-15 minutes of cooking, adding more water if the mixture is too thick. 
• Adjust consistency - For a thicker congee, start with slightly less water. You can also quickly fix a watery congee by simmering it uncovered. Conversely, add more broth of water if your congee is too thick. 
• Congee will thicken considerably once cooled - It is best to serve and enjoy it straight after cooking for the best consistency. To revive a thickened congee, add some water and reheat the mixture. 

✨Variations and add-ins 

Instant Pot version - Although making brown rice congee in an Instant Pot will not be quicker, it is a more hands-off method. Add all ingredients into the inner pot and cook at high pressure for 45 minutes. 

Protein - Add fish fillets, shrimp, or chicken in the last few minutes of cooking to make a more substantial meal. For a plant-based version, you can use seitan chicken, smoked tofu, or edamame instead. 

Veggies - Bump up the nutrient content of this porridge by adding some vegetables. Sturdier veg (like pumpkin, sweet potatoes, carrots, and tomatoes) need to be added halfway through the cooking process. As for greens and mushrooms, you can add them in the last few minutes of cooking. 

Condiments - You can flavor congee with oyster sauce, white pepper, soy sauce, sesame oil, chili oil, or whatever seasonings you fancy! 

❄️Storing suggestions 

Fridge - Congee can be refrigerated for up to 5 days. 

Freezer - Portion congee using freezer containers. It can be frozen for 2 months. Allow frozen congee to thaw overnight in the fridge before reheating. 

Reheating - Reheat brown rice congee in the microwave or stove. As it will thicken considerably after refrigerating or freezing, you will need to add some water or broth to thin. 

🥚Serving suggestions 

• For breakfast - It is common to serve conge as breakfast in the Chinese culture, alongside roasted peanuts, salted eggs, pickled veggies, and fermented tofu. 
• Toppings - Some typical toppings include chili oil, chopped green onion, Chinese donut (youtiao), and toasted sesame seeds. 
• Vegetable dishes - Pickled or marinated veggies like my Asian cucumber salad go exceptionally well with congee. Or, you could do stir-fries like my soy sauce green beans, or Chinese eggplant. 
• Entrees or mains - I recommend pairing this porridge with Hunan tofu or soy sauce tofu. 

?Commonly asked questions