Creamy Brown Rice Congee

2 bowls of congee served with spoon topped with green onion and fried shallots.

5 from 1 vote

This velvety and creamy brown rice congee is the ultimate comfort food! Simple and fuss-free, you only need 4 ingredients and a pot to make this recipe.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Breakfast, Side Dish

Cuisine: Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 122kcal

Author: Meesha

Ingredients

1 cup brown rice short or medium grain preferred
5 cups water
4 cups vegetable broth
3 pieces sliced ginger

Instructions

Add all ingredients to a pot. Bring the mixture to a boil and lower the heat 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. More frequent stirring is needed towards the end of cooking. You might need to add more water if the mixture gets too thick.
Serve immediately with toppings and side dishes of choice and enjoy while warm!

Notes

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, especially towards the end of cooking.
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.

Storing - Congee can be refrigerated for up to 5 days. It can be frozen for 2 months. Before freezing, portion it out using containers. Allow frozen congee to thaw overnight in the fridge before reheating.

Reheating -Reheat the 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.

Nutrition