Basic Congee

Preparation info

  • Difficulty


  • 6 to 8


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This is my basic congee recipe, and it can be eaten as is. Cantonese people often add sugar or rock candy to sweeten it, while people from Shanghai often prefer to add hot pickled cabbage to their congee.

On the following pages, I have included 5 of my favorite variations on the basic congee recipe. All are very different—all are delicious!


  • ½ cup rice (I prefer short-grain rice for this, rather than the long grain. It blends better with the glutinous rice.)
  • ¼ cup glutinous rice
  • cups water
  • 4 cups chicken broth (see note)


  1. In a 4-quart pot, place both kinds of rice. Wash the rice 3 times in cold water. Drain.

  2. Return the washed rice to the pot, then add the water and the chicken broth and bring to a boil. Cover the pot, leaving the lid partially ajar. Reduce the heat to low-medium, and cook for 1 to 1½ hours, stirring occasionally to prevent the rice from sticking to the bottom. Cook until the rice thickens almost to the consistency of porridge.

  3. Warm your serving tureen or bowl by “washing” it with boiling water. Add the congee to the tureen. Serve immediately.