Creamy Rice Cooker Congee
You can make creamy, velvety congee in a rice cooker with just 4 ingredients. This hands-off method of making congee requires almost no effort; just set and forget!
Servings: 3 servings
Calories: 127kcal
Ingredients
- 5 slices ginger
- 3 cups vegetable broth or other broth of choice
- 3 cups water
- ½ cup Jasmine rice *see notes
- salt to taste
Instructions
- Add all ingredients into the rice cooker.
- Rice cooker with porridge setting – Set the cooker to porridge mode and cook until the indicator turns off.Regular rice cooker – Set it to cook, but keep it uncovered to prevent porridge from boiling over. Let it simmer for 40-50 minutes, or until the rice starts to fall apart. If it thickens too much while cooking, add more water to thin it.
- Serve your rice cooker congee with toppings and dishes of choice, and enjoy while warm.
Notes
*Rice - Use short- or medium-grain rice (like Jasmine or Japonica). If using brown rice, soak it for at least an hour beforehand.
Helpful tips
- Cooking congee uncovered – If rice cooker does not have a porridge setting, cooking it uncovered might risk the porridge boiling over.
- Adjust congee to desired consistency – If congee is too thick, stir in some hot water.
- Congee thickens as it sits – Don’t worry if your congee looks watery, as it will thicken as it sits. If it thickens too much, add hot water to thin.
Nutrition
Calories: 127kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 954mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.3mg
