This easy 10-minute congee recipe can be made quickly with the help of leftover cooked rice. A hearty and comforting meal that’s delicious whether you dress it up with multiple toppings or keep it simple.
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Quick Congee Recipe
When it comes to comfort foods, congee will always be on my list. It’s the perfect dish to have when you want a simple meal that’s easy to digest, which makes it a great option for when you’re sick. It’s traditionally enjoyed for breakfast, but pair it with an endless choice of toppings, and you can also have it for lunch or dinner!
The thing with making your own congee at home though is that the process can take some time. But there’s actually a way for us to get a quick batch together — taking only 10 minutes! — with using leftover cooked rice and a blender.
(Here’s my recipe for Easy Mushroom Congee (Rice Porridge)).
what is congee?
Congee is a rice porridge that’s a part of many Asian cuisines, with variations of basic ingredients required according to different cultures. However, the typical ingredients needed are white rice and water.
To add more flavor to the dish, the water can be substituted with chicken broth. But if you’d like to keep it vegan, you can also use veggie broth.
In Malaysia, we call the rice porridge as “bubur”. Fun fact: Bubur is so popular in Malaysia, that you can find it easily in fast food chains as well. Including McDonald’s!
Ingredients You’ll need
(For full ingredient measurements, please proceed to the recipe card below.)
- Cold cooked rice
- Water/chicken broth
- Fish sauce or salt
Optional Ingredients
- Chicken bouillon paste: Add this if you’re not using chicken broth.
- Garlic
- Ginger
- White pepper
- Green onions (for garnish)
how to make easy quick congee with leftover cooked rice
- Add rice and water/chicken broth to a blender and blend until smooth.
- Optional: For more flavor, sauté minced garlic and ginger in a pot in a bit of oil before transferring the blended mixture to the pot.
- Transfer to a pot over medium heat. If you used water and want more flavor, add chicken bouillon paste and stir. Bring to a simmer, stirring occasionally.
- Once it starts simmering, turn heat down to medium low and season with fish sauce or salt. Serve while hot on its own or with side dishes. Enjoy!
notes for 10-minute congee (With leftover cooked rice)
- Chicken broth and the chicken bouillon adds flavor to the congee but both are optional.
- Use veggie broth to make it vegan.
- Use less water if you want a thicker congee and vice versa.
- You can substitute chicken bouillon paste with the powder version. Adjust to taste.
more comfort food recipes
- Malaysian-Style Soy Sauce Eggs (Telur Masak Kicap)
- Easy Miso Soup (15 minutes)
- Savory Oatmeal with Mushrooms
- Easy Slow Cooker Chili
- Easy Hearty Noodle Soup (15 minutes)
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10-Minute Congee (With Leftover Cooked Rice)
Ingredients
- 1 cup cold cooked rice
- 1.5 cups water/chicken broth
- 1.5 tsp fish sauce or salt, adjust to taste
Optional Ingredients
- 1/2 tsp chicken bouillon paste if you're not using chicken broth
- 1 tsp minced garlic
- 2 thick slices ginger
- 1/2 tsp white pepper
- diced green onions for garnish
Instructions
- Add rice and water/chicken broth to a blender and blend until smooth.
- Optional: For more flavor, sauté minced garlic and ginger in a pot in a bit of oil before transferring the blended mixture to the pot.
- Transfer to a pot over medium heat. If you used water and want more flavor, add chicken bouillon paste and stir. Bring to a simmer, stirring occasionally.
- Once it starts simmering, turn heat down to medium low and season with fish sauce or salt. Serve while hot on its own or with side dishes. Enjoy!
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