I will always be on board for simple, starchy comfort. Risotto, steel-cut oats, polenta laden with Parmesan… if it’s warming and clings to a spoon, I’m on board. Congee is starchy comfort at its best. It’s a rice porridge that’s most common in China, though you’ll find other versions in the Philippines, Taiwan, Japan, and India. Congee is kind of magic: A small handful of rice simmered in lots of water transforms into something luxuriously creamy and filling.
The only problem? Congee takes a long time. Most recipes call to simmer a big batch for a few hours. I don’t have that kind of time, but a congee craving is a congee craving. So what’s a solo cook to do?
I found the answer by way of Nadiya Hussain’s Ginger Rice with Spiced Chickpeas. You’ve got to whisk it. By boiling the rice first, then whisking constantly for about 5 minutes, the grains broke down and became porridge in less than 20 minutes. Magic. It’s definitely not traditional, but it totally works in a pinch.
The best part is topping with whatever you have on hand—why this is one of my favorite “use it up” meals. I added leftover roast chicken, microwave-steamed snap peas and yellow squash, sliced radishes, and an extra scallion here.
More topper ideas:
– Protein: Any cooked meat or fish, cubed tofu, or a soft-boiled egg
– Veggies: Any steamed veggies or thinly sliced cucumber and radishes
– Drizzles and sprinkles: soy sauce, chile-garlic sauce, sesame seeds, garlic chips, or crushed red pepper
20-Minute Ginger Congee
- ¼ cup white rice
- 1 tsp grated fresh ginger
- 2 cups water
- 1 tsp toasted sesame oil or butter
- 1 small scallion, thinly sliced
- Pinch kosher salt
- Combine the ginger, rice, and water in a large saucepan or Dutch oven. Bring to a simmer and cook, covered, for about 10 minutes (the rice should be cooked through at this point).
- Uncover and whisk constantly for about 5 minutes (the rice should start to break down and the water should turn milky white). Let simmer another 5 minutes, uncovered, until thickened. Remove from heat and stir in sesame oil, scallion, and salt.
- Ladle congee into a wide bowl and top with the veggies, protein, and condiments of your choice.