This basic vegan congee is smooth, velvety, and incredibly simple to make with just 4 ingredients. With one simple trick, you can have it ready in under 30 minutes. It’s the perfect blank canvas to customize with your favorite toppings and side dishes for a cozy, nourishing meal!
Congee, or Chinese rice porridge, has always been a staple in my household. Growing up, we often enjoyed it with sides like salted eggs and braised meat. Its warm, velvety texture made it a meal I turned to time and time again.
Nowadays, I love giving it a plant-based twist by serving it with sides like soy sauce tofu, tofu green beans, or Chinese eggplants.
With one simple trick—freezing cooked rice—you can make this nourishing congee in just 30 minutes! Inspired by The Wok of Life, this method delivers the same luscious texture without the lengthy cooking time.
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💚Why you will love this recipe
- Customize it to your liking—whether you prefer it thick and creamy or lighter and more watery!
- Low effort and easy to make
- Great for meal prep and freezer-friendly
- Endless add-ins and topping options, so you’ll never get bored!
🍚What you will need
📃Ingredients notes and substitutions
- Rice - Fragrant jasmine rice gives the best soft, creamy congee, but short-grain rice (like Japanese rice) works too. Brown rice will also work, but it needs a longer cooking time and results in a chewier texture.
- Vegetable broth - I’m using Better Than Bouillon No Chicken Base for added flavor, but boxed vegetable broth, stock powder, or cubes also make great alternatives.
🔪How to make
- Step 1: Rinse rice thoroughly under running water. Drain well.
- Step 2: Transfer the grain to a freezer bag and freeze for at least 8 hours or overnight.
- Step 3: Add broth and water to a pot and bring the mixture to a boil. Then, add rice and give it a quick stir.
- Step 4: Allow to simmer, partially covered, for 15-20 minutes.
💡Tip
Partially cover the pot to prevent boiling over, and stir occasionally to keep it from sticking to the bottom.
- Step 5: Congee should be velvety and smooth.
- Step 6: Top with garnish of choice before serving.
✅Helpful tips
- Adjust rice to water ratio - This recipe yields slightly thicker congee. For a thinner porridge, add up to ½-1 cup more water. If unsure, start with less and add more towards the end to reach your desired consistency.
- Instant Pot or rice cooker version - Cook in an Instant Pot for 30 minutes on high pressure, then release pressure naturally. Use 7-8 cups of water. For rice cooker, check out my rice cooker congee recipe.
- Thickens as it cools - The congee will thicken as it cools, so add hot water and stir to adjust the consistency if needed.
- Get creative with add-ins - Try rehydrated dried shiitake mushrooms, or condiments like white pepper, soy sauce, sesame oil, and hoisin sauce for extra flavor.
- Using cooked rice - To shorten cooking time, you can also use cooked rice instead. Reduce the broth or water to 6-7 cups and cook for 5-10 minutes. Season with salt and your favorite seasonings, and it’s ready to serve!
🌶️Congee toppings
Youtiao (Chinese fried dough) - You can find it freshly made almost anywhere in Singapore, Malaysia, and China. Frozen ones are available in the US—just toast for 5 minutes and they’re ready to serve.
Condiments - Flavor your vegan congee with sesame oil, soy sauce, or hoisin sauce. If you love heat, try adding some chili oil.
Fresh herbs - Chopped green onion and Chinese parsley are my go-tos.
🥬What to serve with congee
Plain congee is the perfect blank canvas that pairs well with any flavorful dish! Here are some of my go-tos:
Pickled vegetables - Preserved radish, pickled mustard strips, and preserved mustard greens
Chinese mains - Eggplant tofu, vegan orange chicken, and Szechuan tofu
Sides - Soy sauce green beans, stir-fry bean sprouts, and snow peas stir-fry
❄️Storing leftover
Fridge - Leftover vegan jook can be refrigerated for up to 5 days.
Freezer - You can freeze the congee for 3 months. I recommend portioning it into individual portions using containers so you will only take out what you need. Allow to defrost overnight in the fridge before reheating.
Reheating - You can reheat congee on the stove or microwave. It will thicken considerably, so add sufficient broth or water to thin.
❔Commonly asked questions
Any type of white rice, except basmati, can be used for congee, but Jasmine rice is the most common choice as it breaks apart easily, creating a smooth consistency.
For a whole-grain version, try brown rice, which gives a heartier, nuttier porridge with a bit more chew. If using brown rice, increase the cooking time by 10-20 minutes, or soak it for a couple of hours to reduce the cooking time.
If your congee looks a bit watery, simply simmer for a few more minutes or let it sit for 15-20 minutes. It will thicken up as it rest.
Soaking rice for congee isn’t necessary, especially if you are using Jasmine rice as it breaks down easily. However, you might want to consider soaking for a couple of hours if using brown rice.
Another trick to cut down cooking time is freezing rinsed rice. After washing and draining, the small amount of water left on the grains will freeze and expand, cracking the grains and helping them break down faster when cooked.
As congee is made with rice, it is naturally gluten-free. However, be mindful of the toppings and seasonings added. Some condiments (like soy sauce and oyster sauce) and ingredients, such as Chinese fried dough contain gluten.
Congee is done when the rice has broken down and the texture is smooth and creamy, with a porridge-like consistency. The grains should be soft and mostly dissolved into the liquid. To thicken congee, simply cook it a little longer or let it sit to thicken.
🍽️More Asian rice recipes
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📖 Recipe
Creamy Vegan Congee
Ingredients
- 1 cup uncooked Jasmine rice *(see notes)
- 4 cups vegetable broth
- 3 cups water
- 2 inch ginger sliced
- salt to taste
Instructions
- Optional step to shorten cooking time: Rinse and drain rice. Place it in the freezer for at least 8 hours or overnight.
- Add broth and water to a pot and bring the mixture to a boil. Then, add rice and give it a quick stir.
- Cook partially covered until the rice starts falling apart and turns creamy. (It should take 20-25 minutes for frozen rice and up to 50 minutes for regular rice).
- Stir occasionally to prevent the rice from sticking at the bottom. If the congee is too thick for your liking, add more water or broth.
- Allow congee to cool down slightly, then top with toppings of choice (I am using green onion and sesame oil). Enjoy while warm!
Notes
- Adjust rice to water ratio - This recipe yields slightly thicker congee. For a thinner porridge, add up to ½-1 cup more water. If unsure, start with less and add more towards the end to reach your desired consistency.
- Instant Pot or rice cooker version - Cook in an Instant Pot for 30 minutes on high pressure, then release pressure naturally. Use 7-8 cups of water. For rice cooker, check out my rice cooker congee recipe.
- Thickens as it cools - The congee will thicken as it cools, so add hot water and stir to adjust the consistency if needed.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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Jen says
Trying out this recipe in my instant pot! Just wondering when you’re supposed to add the ginger. I added it in with the broth and rice. Hoping it works out. Curious to find out your thoughts! 😊
Jim Mee Sha says
Yes, you will be adding the ginger with the rice and broth to really extract its flavor. Hope it helps!