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.
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.