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20-Minute Ginger Congee

The consistency of your congee is really up to you. Let it simmer a little longer after whisking to thicken, or add a little more water if it feels too thick. Just don't skip the swirl of sesame oil or butter at the end—it's what makes the texture so luxurious.
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 person


  • 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.