Creamy Rice Cooker Congee

The rice cooker is one of my most used kitchen appliances! Other than cooking rice, you can also use it to make various one-pot recipes like my rice cooker biryani and this excellent congee. 

This basic congee is highly versatile and can be served with various Asian dishes. I especially love serving it with some tofu green beans stir-fry or Szechuan tofu.

💚Why you will love this recipe 

• A staple recipe that goes well with various mains, mix-ins, and toppings 
• Incredibly simple to prepare and only utilize 4 simple ingredients 
• Creamy, velvety, and soul-soothing 
• Freezable, making it an excellent meal-prep recipe 

🍚What you will need 

📃Ingredients notes and substitutions 

• Rice - I am using Jasmine rice, but you can substitute it with other short-grain rice, like Japanese rice.
  • Although it is not recommended to use glutinous rice alone, you can mix it with white rice to yield a creamier and thicker porridge. 
  • Brown rice can be used in place. Do soak it for a few hours to soften it slightly before cooking. Using it will yield a chewier congee. 
• Vegetable broth - This can be substituted with stock powder or stock cubes mixed with an equal amount of water. 

✅Helpful tips 

• Cooking congee uncovered - If your rice cooker does not have the porridge setting, keep it uncovered while cooking. This is to prevent porridge from boiling over. 
• Adjust the amount of water used - I recommend starting with a 1:6 ratio. If the congee turns out to be too thick, add some hot water and give it a quick stir. If it's too thin, simmer it for a couple more minutes to thicken.
• Stir occasionally while cooking - This prevents the rice from sticking to the bottom of the cooker. 
• Congee will thicken as it sits - Do not worry if your freshly cooked porridge appears too watery. It will thicken up after a while. 

✨Variations and add-ins 

Protein - For a more satisfying and higher protein meal, add a source of protein to your congee like fish fillet, cooked chicken breast, and shrimp or ground meat in the last few minutes of cooking. Alternatively, you can use plant-based protein like seitan or smoked tofu, or pan-fried tofu.

Veggies - Sturdier veggies like carrots, tomatoes, or chunks of potatoes/ sweet potatoes should be added at the start of cooking. If using mushrooms or greens, add them in the last few minutes of cooking. 

Brown rice - For the whole-grain version, use brown instead of white rice. I recommend soaking brown rice 2-4 hours before use to reduce the cooking time. The congee might be slightly chewier, but it will taste delicious! 

Condiments - Flavor your porridge with whatever sounds good! Some great options include soy sauce, sesame oil, chili oil, oyster sauce, and vegemite/ marmite. 

🥘How to serve 

This rice cooker congee is extremely versatile and can be served with almost anything! Here are some of my favourite ways to serve it: 

• Toppings - Fried shallots, chilli oil, chopped green onion/ parsley, Chinese donut (youtiao), Chinese pickled vegetables 
• Mains - vegan orange chicken, soy sauce tofu, tofu in black bean sauce 
• Sides and appetizers - vegan wontons, air fryer egg rolls, tofu dumplings 
• Vegetable side dishes - Chinese eggplant, snow peas stir-fry, tofu cabbage stir-fry 

❄️Storing suggestions 

Allow the congee to cool completely before storing. 

Fridge - leftover rice cooker congee can be refrigerated for up to 5 days. 

Freezer - You can freeze the congee for up to 3 months. It is highly recommended that you portion them out into individual portions using freezer containers before freezing so you will only take out what you need. 

Reheating - Allow frozen congee to defrost overnight in the fridge. You can proceed with heating it in the microwave or on the stove, adding enough water to thin it out. 

?Commonly asked questions