This Quick Congee Recipe comes together in only 10 minutes! It uses a unique method of pulverizing the rice in a blender before cooking it in boiling water. The result is a smooth and velvety congee that tastes like it has been simmering for hours!
Most people eat congee when sick, so try one of my other healthy and nourishing recipes: Chayote Soup and Steamed Chicken Breast.
I wish someone had told me sooner that congee can be made in only 10 minutes. I would have saved so much time instead of waiting 3-4 hours waiting for it to cook. My Quick Congee recipe uses a blender to pulverize the rice into a fine powder, which increases the surface area, speeding up the cooking time.
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🥄 What is it?
Congee (rice porridge) is a popular Chinese dish made by simmering rice in water until the rice disintegrates and becomes soft and smooth. It's typically made by simmering a small amount of rice over several hours. The rice slowly disintegrates and thickens the water to a porridge-like consistency.
Not long ago, I found a hack for a quick congee recipe. Instead of simmering the rice for 3-4 hours, pulverize it in a blender before boiling it. The pulverized rice has much more surface area, so it cooks at least 15 times faster. The result is almost identical to the original.
Why you'll love it
- Quick - Rice congee typically takes 3-4 hours to make, but this recipe comes together in 10 minutes! Some recipes use frozen rice, but that requires having frozen rice on hand, and nobody has that.
- Nourishing - People love eating Chinese congee when they're sick. It's easy on the stomach and very nourishing. I add ginger to my congee to give it extra flavor and nutrients but feel free to omit it if you don't like the taste.
- Easy - If you can boil water, you can make this recipe. It's that simple!
- No Instant Pot or pressure cooker required - Traditional congee is cooked faster using these tools, but not everyone owns them. And my blender hack saves even more time!
🧂 Ingredients
- Jasmine rice - I typically use Jasmine rice when I make congee. See the section below for different substitutions.
- Water - Tap water is fine if you live in an area with clean water. Otherwise, use distilled or filtered water.
- Ginger (optional) - Besides being delicious in congee, ginger is loaded with antioxidants and has many health benefits. It's been scientifically proven to encourage digestion and relieve nausea.
- Chicken bouillon powder (or salt) - Just a tiny amount to enhance the flavors; otherwise, it tastes too bland.
Substitutions & Variations
- If you're looking for healthier options, jasmine rice can be substituted with any variety of rice, including black rice, brown rice, or red rice.
- Chicken stock or vegetable broth can be used instead of water. Omit the chicken bouillon powder.
- Dried beans can be added to make it more filling and nutritious. Beans should be cooked until slightly underdone before adding the pulverized rice.
- Raw meat and vegetables like chicken or carrots can also be added, but the cooking time will increase.
- Stir in a small amount of Soy sauce and toasted sesame oil to add extra flavor.
🔪 Instructions
⬇️ Please read the recipe card for the complete ingredient list and instructions.
STEP 1: Wash the rice grains under cold tap water until the water runs clear, about three full bowls of rinsing water. Discard the liquid.
STEP 2: Add the washed rice and 4 cups of water to the blender. Start blending on medium speed and gradually increase to high until the rice is a fine powder, about 30 seconds.
STEP 3: Add the pulverized rice, another 4 cups of water, ginger, and chicken bouillon powder (or salt) to a medium-sized pot and bring to a boil, stirring frequently to prevent burning. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
STEP 4: Check the congee after 10 minutes. If it's not soft enough, cook for another 5 minutes until it reaches your desired consistency. Add extra water or salt to taste. Serve immediately with finely chopped green onions or chives sprinkled on top. Enjoy!
💭 Top Tips
- Wash your rice at least three times to remove any dirt, chemical, or bugs.
- Add extra water as needed if the consistency of your congee gets too thick.
- Use a small spoon to remove the skin from the ginger. It's much easier than using a knife or peeler!
🥡 Storage & Leftovers
Storing: Allow the congee to come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. To speed up the cooling process, you can fill a sink with cold water and place the pot of congee directly inside it.
Freezing: Leftover congee freezes incredibly well. Portion the congee into freezer-safe containers or plastic bags and store for up to 3 months. Leave a little space at the end, as the congee will expand when frozen.
Reheating: Allow the congee to defrost overnight in the fridge. Then, you can microwave or gently heat it on the stove over medium heat.
📖 Recipe FAQs
People eat congee when they're sick for various reasons. Firstly, it's easy on the digestive system since it's mainly made of rice and water. It has a light and mild flavor, so it works well for people who might be nauseous or have a reduced appetite. Also, it contains a lot of water, so it's more hydrating than other foods.
I use jasmine rice because it's cheap, but this recipe can be made with any variety of rice. You can try basmati, black rice, red rice, brown rice, or even sushi rice.
🍽 More nourishing recipes
Did you enjoy this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. I'd love to hear your feedback!
📋 Recipe
Quick Congee Recipe (10 Minutes)
Equipment
- 1 high-speed blender
Ingredients
- 1 cup uncooked rice
- 9 cups water (or use chicken stock and omit the chicken bouillon powder below)
- 2 teaspoon chicken bouillon powder (or salt)
- ½ teaspoon coarse kosher salt (plus more to taste)
- 4 slices ginger (thinly sliced)
- ¼ teaspoon MSG (optional)
For garnishing
- scallion (or Chinese chives)
Instructions
- Wash the rice under cold tap water until the water runs clear, about three full bowls of rinsing water.
- Add the washed rice and 4 cups of water to the blender. Start blending on medium speed and gradually increase to high until the rice is a fine powder, about 30 seconds.
- Add the pulverized rice, another 4 cups of water, ginger, and chicken bouillon powder (or salt) to a medium-sized pot and bring to a boil, stirring frequently to prevent burning. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Check the congee after 10 minutes. If it's not soft enough, cook for another 5 minutes until it reaches your desired consistency. Add extra water or salt to taste. Serve immediately with green onions or chives sprinkled on top. Enjoy!
Notes
- Wash your rice at least three times to remove any dirt, chemical, or bugs.
- Add extra water as needed if the consistency of your congee gets too thick.
- Use a small spoon to remove the skin from the ginger. It's much easier than using a knife or peeler!
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