Congee (Jook)

Congee is eaten in China at any meal of the day —try it as a comforting alternative to porridge or for those wanting a savoury, rather than sweet breakfast. It can also work for dinner and the egg can be replaced with another protein source, like seafood, tofu or chicken if desired.

12 child size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
egg, soy
Equipment List
Large pot with lid
Cutting board
3/4 cup
long-grain brown rice
3/4 tsp
7 cups
water or low sodium stock
1 tsp
extra virgin olive or coconut oil
garlic cloves, minced
1 tbsp
ginger, minced
3/4 cup
green onions, sliced thinly
1/4 cup
gluten-free soy sauce
3 tbsp
1/4 cup
fresh cilantro, minced
1/8 tsp
ground black pepper, or to taste
eggs, soft to hard-boiled to taste (optional)

1.    Wash rice, then combine in a pot with salt and water or stock. Cover and bring to a boil then partially uncover to prevent boiling over. Simmer on medium low heat for 45 to 50 minutes. Remove from heat and let stand 50-60 minutes until thickened to a chewy porridge.
2.    When congee is almost ready, heat the oil in a saucepan on medium heat. Add the garlic and green onions and stir until garlic is golden, 3-4 minutes. Add the soy sauce and mirin and cook another 1-2 minutes. Stir in the cilantro and pepper and remove from heat. 
3.    To serve, spoon sauce onto bowls of congee, top with half of a peeled egg if desired.

Source: Nicole Fetterly, RD

Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

Congee (Jook)