Congee (Rice Porridge)
A blank-canvas rice porridge, simmered low and slow until thick, creamy, and silky — one of the gentlest textures in this whole collection.
4 · Pureed
Completely smooth and thick enough to hold its shape on a spoon, but soft enough to need no chewing. Should never be sticky, lumpy, or stringy.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 4 (Pureed) — smooth purée, no chewing — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 1 cup White rice Any medium or long-grain rice works — jasmine, sushi, or standard
- 8-10 cups Water or stock More water gives a thinner congee; stock adds flavor and nutrition
- To taste Salt
- Optional Leftover cooked rice For a quicker congee — see the quick method below
- Optional Aromatics Ginger, garlic, scallion ends
- Optional Root vegetables Carrot, celery, onion — if making a stock
- Optional Herbs Cilantro stems, parsley, bay leaf
Instructions
Combine 1 cup raw white rice with 8-10 cups of water or homemade stock in a large pot.
Bring to a boil, then reduce the heat to maintain a steady simmer. Stir occasionally to prevent sticking.
Let it cook uncovered for 1-2 hours until the rice grains break down and release their starch and the congee is completely fork-tender and creamy. Add more water if the mixture gets too thick.
Add salt, slices of ginger, and any desired flavorings during the last 20-30 minutes of cooking.
The congee is ready when it's thick, creamy, and silky. Serve plain or with toppings.
For a quicker version, combine 4 cups of leftover cooked rice with 3 cups of chicken stock in a medium pot. Bring to a boil, then simmer for 15-20 minutes, stirring until the rice mostly breaks down into a porridge. Add more stock for your desired consistency.
Serving Tips
Important Guidance
- The classic ratio is 1 part rice to 8-10 parts water or stock — lean toward the higher end of liquid, and cook low and slow, for the silkiest, most Level-4-friendly result.
- Stir occasionally throughout cooking; it prevents the rice from catching on the bottom of the pot and also breaks the grains down faster.
- For a fully pureed Level 4 texture, blend the finished congee smooth. As simmered, plain congee naturally sits closer to Level 5 with soft, broken-down grains.
- Keep toppings simple and soft for texture-modified diets — crispy shallots, fried garlic, and roasted peanuts are popular congee additions but are not appropriate below Level 6. A light drizzle of soy sauce or sesame oil is fine.
Nutrition Facts
Estimated for the base recipe (1 cup rice cooked in 9 cups water with a pinch of salt, no optional add-ins), across 6 servings. This is an estimate, not a lab-tested or photographed nutrition label.
Dietary Notes
Naturally gluten-free and dairy-free as written. Using stock instead of water, or adding shredded protein, will change the nutrition estimate above.