Did you know there’s a trick to making congee in just 20 minutes?
Congee, or rice porridge, is a classic Asian comfort food that’s often eaten for breakfast or when under the weather. It’s a very simple dish that traditionally takes at least an hour to prepare, but this hack allows you to make congee in just about 20 minutes.
The secret is freezing uncooked rice overnight, which helps the rice break down much faster during cooking. I’m using jasmine rice, but any white rice will work–each variety will give you a slightly different congee consistency. Wash, rinse, and drain the rice, then place in a zip-top bag and freeze for at least 8 hours.
Add chicken broth (or your broth of your choice) to a soup pot, along with garlic, ginger, and the frozen rice. Bring to a boil, then cover and simmer for about 15 minutes, or until the rice has reached your desired consistency. If too much broth has evaporated, add a splash or two of water to loosen the congee. Season with salt, pepper, and fish sauce and serve with your favorite toppings.
Ingredients
½ cup uncooked jasmine rice
2½ cups chicken broth
Kosher salt, to taste
Freshly ground black pepper, to taste
Fish sauce, to taste
For Serving
Soft-boiled eggs
Sesame oil
Chili oil
Sliced scallions