Rice Porridge: the dish that comes with many faces, names, and stories. But at its core, in every culture, it’s always that ultra-simple, warm, comforting dish.

This is a vegan Taiwanese/Chinese rendition, just how I remember eating it as a kid during those cold winter days. When I think about comfort food, this is one of the dishes that immediately spring to mind.

Vegan Congee (Rice Porridge)

4 from 12 votes

Recipe by George L. Course: BasicsCuisine: Taiwanese, ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A vegan Taiwanese/Chinese rendition of rice porridge, also known as Congee (稀飯) The ultimate comfort food — perfect for the cold winter days.

Ingredients

1 cup short- grain white rice (Japanese, Chinese, Taiwanese varieties)
10 cups water
2 inches ginger, sliced
1.5 teaspoons fine salt
5 fresh shiitake mushrooms
Toppings
scallions, thinly chopped
Chinese parsley
fried shallots (as made in this recipe)
picked vegetables (radish, mustard greens, etc.)
vegan You Tiao (Chinese fried dough stick)
chili oil (homemade recipe HERE)
soy sauce, I prefer dark soy sauce
toasted sesame seeds
white pepper

Directions

Prepare the Rice. For this recipe, I usually use Japanese, Chinese, or Taiwanese short-grained white rice. Wash the rice very thoroughly. Drain & set aside.
Make the Congee. Start by bringing water to boil on the stove. Note: Stove-top cooking is the preferred method. Using a rice-cooker will not yield the same result! Once the water has reached a rolling boil, add the rice, sliced ginger, and salt. Reduce to a simmer and let cook covered for about 30-45 minutes, stirring occasionally to make sure nothing sticks to the bottom. Cook until rice is soft & the porridge reaches a thick, creamy consistency. Note: you can add more water and continue cooking to adjust consistency.
Prepare Toppings. If you just eat this congee by itself, it will taste very bland! Use toppings listed in the ingredients to customize the congee to your liking. Refer to the notes below if you would like to make a mushroom-flavored congee (i.e. amplify the mushroom flavor). Serve warm.

Notes

To make Mushroom-flavored Congee: 1) Use dried shiitake mushrooms & soak them in 1 cup of hot water for 15 minutes first. 2) Combine mushroom soaking liquid with the remaining 9 cups of water. 3) Cook as the original recipe, adding 1-2 teaspoons of mushroom bouillon powder for more prominent mushroom flavor.
Stove-top Cooking Method. Stove-top cooking is my preferred method for Congee — it yields an incredible consistency like no other. Rolling water causes the rice to repeatedly hit against the sides of the pot, breaking them down even more.
Lazy Method. Alternatively, you can use leftover cooked white rice for this recipe. Less water is required — start with less and adjust while cooking. Cook as instructed, making sure to stir so the rice does not stick to the bottom of the pot.
For Leftovers. Reheat on the stove with extra water as desired. Best enjoyed within 2-3 days!