This easy vegan congee (rice porridge) is simple, but full of flavor. This recipe can be made on the stove or in an Instant Pot. Top with chili garlic oil and fresh garnishes. Meal prep and freezer friendly. (Vegan & Gluten Free)
Rinse rice: Rinse rice in a colander for 1 minute, using your fingers to swirl the rice under the running water.
Combine and cook: To a large pot (see note 4), add rinsed rice, broth, water, garlic, ginger, and salt. Cover with the lid slightly ajar and bring to a boil over medium high heat. Then, reduce heat to maintain a simmer. Cook, stirring occasionally, until the rice is soft, about 30 minutes. Uncover and cook, stirring occasionally, until the rice is falling apart and the congee is smooth, about another 15 minutes. (Add more water, if needed, to thin the congee to desired consistency; If congee is too runny, cook longer until thickened).
Season and serve: Taste the congee and add more salt, if needed. Garnish with toppings of your choice and serve hot.
Video
Notes
Rice: We recommend white Jasmine rice, but you could substitute another long- or medium-grain white rice instead. Rinsing the rice helps remove some surface starch, but the water does not have to run completely clear (1 minute of rinsing is plenty).
Broth: For best results, we recommend Better Than Bouillon No Chicken. Or, if not available, use Better Than Bouillon Vegetable or another quality vegetable stock you love. If using a bouillon paste, don't worry about dissolving it in hot water before adding it to the pot—just add the paste and water to the pot, and the paste will dissolve/mix in during cooking.
Salt: Add ½ teaspoon (2.5 ml) of salt if using Better Than Bouillon No Chicken (because it's quite salty!). If using Better Than Bouillon Vegetable or another vegetable stock, add 1 teaspoon (5 ml) of salt to the pot. As always, taste and season with more if needed, before serving.
Pot choice: In side-by-side tests, we found that cooking congee in a regular metal pot was more forgiving than a Dutch Oven. The Dutch Oven retains more heat, so if you neglect the congee for a while, some of it can stick to the bottom of the pot if it's too hot. Ultimately, both of these pots work—but if you're using a Dutch oven or other heavy-bottomed pot, turn the temperature down if you notice sticking.
Instant Pot option: Use 3 cups (710 ml) of water (instead of 5 cups/1185 ml). In step 2, combine everything (including the reduced amount of water) in an Instant Pot and cook on high-pressure for 25 minutes. Then let it naturally release, before removing the lid. The congee will thicken as it cools. If you want to thin it further, add more hot water until its your desired consistency.
Storage and reheating tips: Extra congee can be refrigerated or frozen. Congee will thicken as it cools, so when reheating (on stove or in microwave), thin with more water or stock as needed.