Breakfast

Serving

Savory Rice Congee (Jook)

Name: Savory Rice Congee (Jook)
Total time: 75 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 cup jasmine rice, rinsed; 8 cups chicken broth; 2 cups water; 1 thumb fresh ginger, julienned; 0.5 teaspoon salt; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 3 scallions, thinly sliced; 2 large eggs; 0.25 cup fried shallots

A comforting silky rice porridge slow-simmered in savory chicken broth and finished with ginger, scallions, and toppings.

75 minutes

Serves 4

Breakfast

26 min prep

41 min cook

Contains common allergens

Egg Sesame Soy Wheat

In the app, Listahan checks these against your household automatically.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

5 steps

1
Combine the rinsed rice, chicken broth, water, and ginger in a large pot and bring to a boil.
2
Reduce to a low simmer and cook uncovered for 60 minutes, stirring occasionally, until the rice breaks down into a creamy porridge.
3
Season the congee with salt and soy sauce, adding more water if it becomes too thick.
4
Crack the eggs into the hot congee and stir gently so they cook into silky ribbons.
5
Ladle into bowls and finish each with sesame oil, sliced scallions, and fried shallots.

Savory Rice Congee (Jook) — plated and served — Serving moment. How Savory Rice Congee (Jook) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

64/100

Works for many families

Allergen-friendly 60

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 54

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

280

Calories

15 g

Protein

44 g

Carbs

5 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Congee, called jook in Cantonese, is a rice porridge eaten across China and much of East and Southeast Asia, especially for breakfast and as comfort food for the sick. It is made by simmering rice in plenty of liquid until the grains break down into a silky, soothing porridge. Its genius is its blank-canvas nature: a neutral, nourishing base dressed with whatever savory toppings a household keeps on hand.

Listahan note

This version simmers the rice long enough to truly break down into silk rather than staying soupy, and leans on a flavorful broth base. It treats the toppings as the star, keeping the porridge itself gently seasoned.

Technique cues

Use a high ratio of liquid to rice and simmer low and long, stirring occasionally, so the grains collapse into a creamy porridge.
Stir now and then to keep the rice from sticking and to coax out the starch that gives congee its body.
Season the base lightly and let the toppings and a finishing drizzle of soy and sesame carry most of the flavor.

Kitchen flow

Parallel prep: While the rice simmers down, slice the scallions and ginger and prep any proteins so the bowls assemble quickly at the end.
Make-ahead: Cook a big batch of plain congee ahead; it keeps for days and reheats with a splash of water, so only toppings are fresh each morning.
Leftover move: Loosen leftover congee with broth and add a soft egg and chili crisp for an entirely different bowl the next day.
Cleanup rhythm: Soak the pot right away, since congee starch sets like glue once it dries on the bottom.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

jasmine or short-grain rice

the porridge base

Purpose: Rice is the whole structure, breaking down into the silky starch that defines congee.

Handling: Rinse, then simmer in plenty of liquid until the grains burst and soften.

Adaptation: Leftover cooked rice cuts the time dramatically and still breaks down well.

chicken or vegetable broth

flavor base

Purpose: A savory broth gives the otherwise plain rice depth and makes the porridge nourishing.

Handling: Use as the simmering liquid, topping up with water as it thickens.

Adaptation: Water with a piece of kombu and dried mushroom makes a deep vegan base.

fresh ginger

warming aromatic

Purpose: Ginger is the soul of congee, adding gentle warmth and the comforting, restorative quality it is known for.

Handling: Slice or julienne and simmer with the rice, adding more raw on top.

Adaptation: Ground ginger works in a pinch but loses the fresh brightness.

scallions

fresh topping

Purpose: Sliced scallions add color, freshness, and a mild bite against the smooth porridge.

Handling: Slice thinly and scatter over each bowl just before serving.

Adaptation: Chives or cilantro offer a similar fresh lift.

soy sauce and toasted sesame oil

finishing seasoning

Purpose: A final drizzle brings salt, umami, and nutty aroma that ties the whole bowl together.

Handling: Add at the table so each eater can adjust to taste.

Adaptation: Tamari keeps it gluten-free; fish sauce adds a deeper savory note.

Technique notes

Freezing the rinsed raw rice before cooking helps the grains burst faster for a creamier congee in less time.
Keep extra hot broth or water nearby; congee thickens fast and you will want to loosen it to your preferred texture.
Build a toppings spread so each person customizes their bowl, which is the traditional and most enjoyable way to serve it.

Ingredient swaps

Vegan option: Use a mushroom-kombu broth and top with crispy tofu, scallion, and chili oil for a fully plant-based bowl.
Gluten-free direction: Finish with tamari instead of regular soy sauce to keep the whole dish gluten-free.
Weeknight shortcut: Start from leftover cooked rice and simmer just 20 to 30 minutes to break it down.

Serve alongside

Crispy fried shallots
Soft-boiled marinated eggs
Youtiao fried dough sticks
Quick-pickled cucumber
Hot jasmine tea
Soy milk
Chrysanthemum tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate plain congee up to 4 days and reheat with added broth or water, as it thickens considerably when cold. It freezes for up to 2 months; thaw and loosen with liquid, whisking to restore the smooth texture.

Equipment

Heavy pot or Dutch oven for even low simmering
Wooden spoon for stirring
Ladle
Small bowls for the toppings spread

Make this household-aware

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