Vegetable Congee

Ingredients

• 1 cup Long grain rice (Rinsed 2‑3 times until water runs clear)
• 9 cups Water (Use the same measuring cup as the rice)
• 100 g Mushrooms (Finely chopped)
• 100 g Choy sum (or bok choy) (Leaves only, roughly chopped; stems can be used if thinly sliced)
• 1 small Carrot (peeled and sliced thinly)
• 1 tablespoon Fresh ginger (Minced (about 3‑4 thin slices then minced))
• 1 tablespoon Vegetable oil (Prevents rice from sticking)
• 0.5 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Sesame oil (optional) (Adds a nutty aroma, stir in at the end)

Instructions

1. Rinse the rice

   Place the 1 cup of long grain rice in a bowl and rinse under cold water, swirling with your hand. Change the water 2‑3 times until it runs clear.

   Time: PT5M

2. Start the base broth

   Add the rinsed rice and 9 cups of water to the pot. Cover and set the stove to high heat. Bring to a rolling boil, then reduce to medium‑high.

   Time: PT5M

   Temperature: high heat

3. Prevent sticking

   Stir in 1 tbsp vegetable oil. Keep the pot uncovered and let it boil for 15 minutes, stirring every 5 minutes to keep rice from sticking to the bottom.

   Time: PT15M

   Temperature: medium‑high

4. First resting period

   Turn off the heat, cover the pot, and let the congee sit for 30 minutes. This allows the rice starch to fully gelatinize.

   Time: PT30M

5. Second heating and rest

   Re‑heat the pot on high until it boils again, then cover and immediately turn off the heat. Let it sit for another 10 minutes.

   Time: PT10M

   Temperature: high heat

6. Prepare vegetables

   While the rice rests, rinse and finely chop the mushrooms, slice the carrot thinly, chop the choy sum leaves, and mince the ginger.

   Time: PT5M

7. Add vegetables and finish cooking

   Return the pot to high heat, add the carrot, mushrooms, choy sum, and minced ginger. Once the mixture splashes, lower to medium heat and simmer for 2 minutes, stirring constantly. If the congee is too thick, add a splash of boiling water until the desired consistency is reached.

   Time: PT5M

   Temperature: high then medium

8. Season and serve

   Stir in ½ tsp salt and, if desired, ½ tsp sesame oil for extra aroma. Turn off the heat, give the congee a final stir, and ladle into bowls.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Long grain rice: Jasmine rice, Basmati rice
• Instead of Mushrooms: Shiitake mushrooms, Button mushrooms
• Instead of Choy sum (or bok choy): Baby bok choy, Napa cabbage
• Instead of Carrot: Daikon radish, turnip
• Instead of Fresh ginger: Ginger paste
• Instead of Vegetable oil: Canola oil, peanut oil
• Instead of Salt: Soy sauce (use less salt)
• Instead of Sesame oil (optional): Peanut oil, none

Equipment Needed

• Medium‑large pot with lid
• Stove (gas or electric)
• Measuring cup
• Wooden spoon or ladle
• Cutting board
• Chef’s knife
• Fine mesh strainer (optional) (optional)

Critical Steps — Do Not Skip

• Rinsing the rice until water runs clear
• Stirring frequently during the 15‑minute boil to prevent sticking
• Allowing the congee to rest twice (30 min and 10 min) for proper gelatinization
• Adding vegetables only after the rice has softened
• Seasoning at the end and optional sesame oil addition

Chef Tips from the Video

• Use a heavy‑bottomed pot to reduce the chance of scorching.
• A splash of soy sauce or a pinch of white pepper adds extra depth without overpowering the vegetables.
• For extra silkiness, blend a small portion of the cooked rice with a whisk before adding the vegetables.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of water.

Freezer: Freeze in portion‑size containers for up to 1 month. Thaw overnight in the fridge and reheat.

Room temperature: Not recommended; congee should be kept refrigerated after cooling.

Make-Ahead Tips

• Rinse and soak the rice the night before; it shortens cooking time.
• Chop all vegetables ahead and store them in a sealed container in the fridge.
• Prepare the base (rice + water) and keep it hot; add vegetables just before serving.