Basic White Congee (白粥, baizhou)

Name: Basic White Congee (白粥, baizhou)
Ingredients: 1/4 cup (55 g) short- or medium-grain white rice; 4 cups (950 ml) water (use 5 cups for a runnier consistency); 1 teaspoon vegetable oil; 1/4 teaspoon salt

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Makes 1 serving 1x

Units Scale

Ingredients

1/4 cup (55 g) short- or medium-grain white rice
4 cups (950 ml) water (use 5 cups for a runnier consistency)
1 teaspoon vegetable oil
1/4 teaspoon salt

Instructions

Wash the rice 2-3 times. Soak it in a bowl of water with salt and vegetable oil for at least 30 minutes, then drain completely.
Bring 4 cups of water to a boil in a pot. Add the soaked rice, and bring to a boil again. Lower the heat, cover the pot with the lid slightly ajar, and let it simmer over medium heat for at least 40 minutes. Then check the consistency; normally it takes 1 hour for raw rice, 40 minutes for frozen and soaked rice, and 15 minutes for cooked rice.
Stir occasionally to keep the rice from sticking, and simmer until the congee reaches your desired creamy consistency.
Turn off the heat, cover the pot, and let it rest for 10 minutes before serving. Add your favorite toppings!

– Recipe by Xueci Cheng

Recipe variations

Topping ideas: Fermented tofu, pickles of all kinds, kimchi, chili crisp, boiled or fried eggs, Chinese pork floss, century egg.