Jook or Congee is a classic Chinese breakfast made by simmering rice in a flavorful stock until it becomes thick. This recipe requires just a few simple ingredients and is a wonderful savory dish that can be made ahead of time and enjoyed for breakfast!
This is the basic rice porridge recipe that my dad taught me when I was a child. In our family, jook was a special treat that he made anytime someone was sick. He went above and beyond and made homemade chicken broth by boiling a leftover chicken carcass (from a Costco rotisserie chicken) and add lots of ginger, garlic, and green onions.
What is Jook / Congee?
In Chinese culture, jook (cantonese) or congee (hong kong) is a rice porridge usually served for breakfast. The taste and ingredients vary from region to region, but generally speaking, the dish is made by slowly simmering rice in a flavorful broth or water. Sometimes you may see recipes that include flavorings (shrimps, dried seafood, shiitake mushrooms, chicken) or aromatics (ginger, garlic, scallion).
Celiac Tip: Rice is Gluten Free!
Although rice is a grain, it is a gluten free grain. There’s a common misconception that rice is not gluten free, but it is actually one of the ingredients that allows gluten free folks to still enjoy so many asian dishes! Rice is a staple ingredient in asian culture that’s used to make noodles, wraps, and flours for baked goods!
When I first was diagnosed with celiac disease, I couldn’t tolerate dairy and I struggled to find quick and easy breakfast ideas. I love savory breakfasts and Jook became one of my go-to make-ahead recipes that I could reheat in the morning, throw and egg on top, and feel satisfied until lunch time. It replaced my usual oatmeal breakfast (oats aren’t always gluten free, and those that are can be pricey). I also find that eating jook when I experience nausea / an exposure to gluten is comforting because of the fresh ginger.
Chinese Rice Porridge 粥 (Jook/Congee)
Equipment
- 4+ qt Stock Pot or Dutch Oven With Lid
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Knife
- Microplane (Optional)
Ingredients
- 4 cups low-sodium chicken broth (sub vegetable broth if vegetarian/vegan)
- 2 cups water
- 1 cup rice (white or brown, long-grain)
- 1-2 teaspoons fresh ginger (grated or finely minced)
- 3 cloves garlic (grated or finely minced)
- 2 teaspoons salt (plus more as needed)
- ⅛ teaspoon ground white pepper (plus more as needed)
- 1 green onion (thinly sliced)
Toppings (optional)
- soft boiled eggs
- chili garlic crisp
- soy sauce (gluten free)
- greens (boy choy, choy sum, spinach, kale)
- shichimi togarashi
- sesame seeds
Instructions
- Add all ingredients except the scallions in a large stock pot or dutch oven (covered) and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer (covered) stirring occasionally, until the rice has completely broken down and the mixture is creamy (about 1 hour).
- Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with scallions.
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