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Congee, the classic Chinese rice porridge, is a soothing, nourishing dish made from a few simple ingredients: rice and a lot of liquid. From that basic foundation you can add flavor during cooking or layer on garnishes at the table. This vegan congee is my everyday go-to: straightforward to make, light yet satisfying, and easy to adapt with a variety of toppings.
Congee evokes childhood comforts for many—it’s often served when you’re under the weather or enjoyed during weekend dim sum in Cantonese homes. This version produces a smooth, velvety porridge without large chunks stirred into the base, and relies on plant-based ingredients for depth and warmth. I include a few favorite topping ideas below; feel free to customize to your tastes. Congee truly shines with bright, crunchy or umami-packed toppings.
Why you’ll love this recipe
- Quick to start: It takes just a few minutes to assemble the ingredients and bring the congee to a simmer. Then it cooks gently while you check in and stir occasionally. An Instant Pot method is included below for hands-off cooking.
- Minimal ingredients: The base uses only five core ingredients plus water, making it pantry-friendly and economical.
- Great for meal prep: Congee stores well in the fridge and freezes nicely. Reheat with a splash of water or stock and garnish fresh.
- Versatile meal: Traditionally a breakfast dish for many, congee also works as lunch or dinner and makes a comforting snack.
- Customizable: Once you have a smooth, neutral base, toppings let each eater make the bowl their own—plant-based or not.
Ingredients (and substitutes)
For this vegan congee you only need five main ingredients plus water. Basic congee can be as simple as rice and water, but a few additions build comforting flavor. Toppings are optional and flexible.
- Jasmine rice: White jasmine is recommended for its subtle fragrance and soft texture. You may substitute another long-grain or medium-grain white rice; adjust liquid and cooking time as needed.
- Vegetable or vegan chicken-style broth: A concentrated vegan broth or good quality vegetable stock gives the congee its savory backbone. If using a salty paste or concentrate, account for that when seasoning with salt.
- Water: Adds volume so the rice softens and breaks down without becoming overly salty. Adjust the water amount to reach your preferred thickness.
- Salt: Add carefully and taste as you go; the amount depends on how savory your broth is.
- Fresh ginger and garlic: Grated or finely minced, these aromatics lend warmth and brightness to the mild porridge.
See the recipe card below for the full ingredient list and step-by-step instructions.
How to make (step-by-step photos)
Full recipe details follow in the recipe section below.
Congee toppings
Congee can be dressed simply or built into a hearty bowl. Here are three favorite vegan topping combinations to try:
1. Scallions, fresh ginger, and white pepper: A classic Cantonese approach—bright scallions, a sprinkle of ground white pepper, and slivers of fresh ginger. Serve with Chinese doughnuts (youtiao) for dipping if you like.
2. Sautéed mushrooms, sesame oil, sesame seeds, scallions, and soy sauce: Sauté shiitake or other mushrooms with a touch of oil, garlic and ginger, then finish with a drizzle of toasted sesame oil and a splash of soy sauce for deep umami.
3. Chili garlic oil, fried shallots, scallions, and fresh ginger: For bold flavor, spoon chili garlic oil over the porridge and top with crispy fried shallots and scallions. The contrast of heat, crunch, and fresh aromatics is excellent.
Frequently asked questions
What is the best rice for congee?
White jasmine rice is recommended for its gentle aroma and soft texture when cooked. Congee is adaptable, though, so long- or medium-grain white rice will work—adjust the liquid until you get the consistency you prefer.
Can you cook congee in an Instant Pot?
Yes. The Instant Pot provides a hands-off alternative, though it doesn’t necessarily save a lot of overall time because of pressurizing. Use reduced water in the pressure cooker method and allow a natural release; the porridge will thicken as it cools.
Can you freeze congee?
Yes. Plain congee freezes well. Cool it quickly before transferring to freezer-safe containers. Herbs and delicate garnishes are best added fresh after reheating.
How do I reheat frozen or refrigerated congee?
Defrost in the refrigerator overnight, then reheat gently on the stove or in the microwave, thinning with water or stock as needed to reach the desired texture.
Tip: Keep extra chili garlic oil refrigerated and use it to enliven eggs, noodles, dumplings, or sandwiches.
Recipe
Vegan Congee (Instant Pot option)
This easy vegan congee is simple but full of flavor. Make it on the stove or in an Instant Pot. Top with chili garlic oil and fresh garnishes. Meal prep and freezer friendly. (Vegan & Gluten free if using gluten-free soy sauce.)
Prep Time: 5 minutes | Cook Time: 50 minutes | Total Time: 55 minutes | Serves: 5
Ingredients
- 1 1/3 cup jasmine rice
- 6 cups vegan “chicken” broth or vegetable broth
- 5 cups water (more as needed)
- 5 cloves garlic, finely grated or minced
- 1 tablespoon finely grated ginger (or minced)
- 1/2 to 1 teaspoon fine sea salt (adjust to taste)
Toppings (optional)
- Chili garlic oil
- Sliced scallions
- Fresh minced ginger
- White pepper
- Sautéed mushrooms, sesame oil, fried shallots, sesame seeds, or soy sauce
Instructions
- Rinse the rice: Rinse rice in a fine mesh sieve or colander under running water for about a minute, using your fingers to swirl the grains.
- Combine and cook: In a large pot, add the rinsed rice, broth, water, garlic, ginger, and salt. Cover with the lid slightly ajar and bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the rice is soft, about 30 minutes. Uncover and continue cooking, stirring every few minutes, until the rice loses its shape and the porridge becomes silky, about another 15 minutes. Add more water if you prefer a looser consistency.
- Season and serve: Taste and adjust salt if needed. Ladle into bowls and add toppings of your choice. Serve hot.
Notes
- Rice: Jasmine is recommended, but other white long- or medium-grain varieties will work. Rinsing removes excess surface starch; the water need not be perfectly clear.
- Broth: Use a flavorful vegan broth for the best results. If using a concentrated paste or bouillon, reduce added salt and taste before adjusting.
- Salt: Start with 1/2 teaspoon if your broth is very salty; otherwise 1 teaspoon is a good starting point. Adjust to taste before serving.
- Pot choice: A regular metal pot is forgiving when making congee. Heavy, tight-fitting pots like a Dutch oven retain heat and may require lowering the stove temperature to prevent sticking.
- Instant Pot method: Reduce water to 3 cups. Combine all ingredients in the Instant Pot, seal, and cook on high pressure for 25 minutes. Allow a natural release before opening. Thin with hot water if needed.
- Storage: Cool congee quickly and refrigerate or freeze. It thickens when cold; add water or stock when reheating to restore a creamy texture.
Nutrition (approximate per serving)
Calories: 200 kcal | Carbohydrates: 43 g | Protein: 4 g | Fat: 1 g | Sodium: variable depending on broth