Creamy Vegan Congee
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!
Servings: 6 servings
Calories: 122kcal
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
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.
Nutrition
Calories: 122kcal | Carbohydrates: 27g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 636mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg
