How to Make Congee (Rice Porridge) in a Rice Cooker
To make congee in a rice cooker, rinse ½ cup of white rice, add it to the cooker with 4 cups of water or broth (a 1:8 ratio), a few slices of ginger and a pinch of salt, and cook on the Porridge or Congee setting. It takes about 1 to 1½ hours and needs no stirring. If your cooker has only one switch, use a smaller batch, keep the liquid well below the maximum line, and check it once or twice so it does not bubble over.
Congee is a comforting rice porridge eaten across East and Southeast Asia, often for breakfast or when someone is feeling unwell. On the stove it needs regular stirring for an hour or more. In a rice cooker, it is almost hands-off. Here is the basic method, ratios for thick or thin congee, flavor variations and toppings.
What You Need
For 3 to 4 servings:
- ½ cup (about 100 g) white rice, such as jasmine or medium-grain rice
- 4 cups (about 1 liter) water, chicken broth or vegetable broth
- 3 to 4 thin slices of fresh ginger
- ½ teaspoon salt, or to taste (less if using salted broth)
- Optional: 1 teaspoon neutral oil, which some cooks add to reduce foaming and give a silkier texture
Jasmine rice gives a fragrant, silky congee. Short or medium-grain rice gives a thicker, creamier result. Brown rice works too, but it needs more liquid and time and stays more textured.
Step-by-Step: Rice Cooker Congee
- Rinse the rice 2 or 3 times in cold water until the water is mostly clear. Drain.
- Optional: marinate the rice. Toss the drained rice with the oil and a pinch of salt and let it sit for 15 to 30 minutes. This traditional step helps the grains break down into a smoother porridge.
- Add everything to the cooker. Put the rice, liquid, ginger and salt in the inner pot. Stay below the Porridge line or maximum line for your cooker.
- Choose the setting. Use the Porridge or Congee menu if you have one. If not, see the basic cooker method below.
- Cook. Most porridge settings take about 1 to 1½ hours.
- Stir and adjust. When it finishes, stir well. If it is too thick, stir in a little hot water or broth. Taste and add salt.
- Serve with toppings. Ladle into bowls and add your favorite toppings.
Congee Ratios: Thick or Thin
| Style | Rice : liquid (by volume) | For ½ cup rice | Texture |
|---|---|---|---|
| Thick | 1 : 6 | 3 cups liquid | Spoonable, like thick oatmeal |
| Classic | 1 : 8 | 4 cups liquid | Creamy and pourable |
| Silky | 1 : 10 | 5 cups liquid | Smooth, Cantonese-style |
| Thin | 1 : 12 | 6 cups liquid | Brothy, gentle for upset stomachs |
Check your cooker’s capacity before choosing a thin ratio. Congee foams as it cooks, so a small cooker may need a smaller batch. Congee also thickens a lot as it cools, so it is fine to start on the thinner side.
If Your Rice Cooker Has No Porridge Setting
A basic on/off cooker can still make congee, but it is designed to cook until the water is absorbed, then switch to warm. With congee there is a lot of water, so:
- Use a smaller batch, such as ⅓ cup of rice and 3 cups of liquid in a typical 5-cup cooker.
- Leave the lid slightly ajar for the first part of cooking, or watch closely, so foam does not escape through the vent. Do not leave it unattended.
- Stir every 20 to 30 minutes.
- If the cooker switches to Warm before the congee is soft, stir, then press Cook again. Repeat until the rice has broken down.
- Letting the congee sit on Warm for 30 to 60 minutes afterward helps it become creamier.
For more on rice cooker basics, see how to use a rice cooker. Zojirushi owners can find the Porridge setting explained in how to use a Zojirushi rice cooker.
Quick Congee From Leftover Rice
Short on time? Use cooked rice. Add 1 cup of cooked rice and 4 to 5 cups of water or broth to the cooker, use the Porridge setting or cook on the stove for 20 to 30 minutes, stirring now and then, until thick and creamy. Use rice that was stored properly in the fridge and is within 3 to 4 days. See how to store cooked rice.
Flavor Variations
Chicken and ginger congee
Use chicken broth and add 1 or 2 small bone-in chicken thighs to the cooker with the rice. When it is done, remove the chicken, shred the meat, discard the skin and bones, and stir the meat back in. Make sure the chicken is fully cooked to 165°F (74°C).
Pork and century egg congee
A Cantonese classic. Add thin slices of marinated pork in the last part of cooking, and stir in chopped century egg when serving.
Fish congee
Cook plain congee, then stir in thin slices of white fish at the end and let them cook gently in the hot porridge for a few minutes until opaque.
Mushroom congee
Use vegetable or mushroom broth and add sliced shiitake mushrooms with the rice. Finish with a little soy sauce and sesame oil.
Sweet congee
Cook rice in water with a little sugar, then top with sweet red beans, dates or a drizzle of coconut milk.
Topping Ideas
- Sliced scallions and cilantro
- Julienned fresh ginger
- Crispy fried shallots or garlic
- A drizzle of sesame oil and soy sauce
- White pepper
- Soft-boiled, salted or century eggs
- Pork floss or shredded chicken
- Chili oil or chili crisp
- Fried dough sticks (youtiao) for dipping
- Pickled vegetables or roasted peanuts
Storing and Reheating Congee
Cool leftover congee quickly and refrigerate it in a covered container within 1 to 2 hours. It keeps for 3 to 4 days. It will thicken a lot in the fridge, so reheat it in a pot or the microwave with a splash of water or broth, stirring until it is smooth and steaming hot all the way through. Congee can be frozen, although the texture may become a little grainy.
Frequently Asked Questions
How long does congee take in a rice cooker?
Usually about 1 to 1½ hours on a Porridge setting. Basic cookers may need 1 to 2 hours and a couple of restarts.
What is the best rice for congee?
Jasmine rice is a popular choice for flavor and silkiness. Medium or short-grain rice makes a thicker, creamier congee.
Can I make congee in a Zojirushi rice cooker?
Yes. Use the Porridge menu and fill to the Porridge water line for the number of rice cups you use.
Why did my congee overflow?
Too much liquid for the cooker size, not rinsing the rice, or a basic cooker without a porridge setting. Use a smaller batch and rinse well.
Is congee good when you are sick?
Many people eat plain, thin congee when they feel unwell because it is gentle, warm and easy to digest. It is comfort food, not a medical treatment.
The Bottom Line
Rice cooker congee is about as easy as comfort food gets. Rinse ½ cup of rice, add 4 cups of liquid with ginger and salt, and let the Porridge setting do the work. Adjust the ratio for thicker or thinner congee, add chicken, pork, fish or mushrooms for a full meal, and finish with scallions, sesame oil and something crispy.