Basic Chinese Congee

Extremely nourishing & comforting. I've made the recipe as written, and varied it by using bone broth, which I also liked. Fantastic when you're feeling under the weather.

It’s not appropriation if you label it as the food of the source culture. If F&W called it “American Congee”, that would be appropriation. But being sensitive to the issue is a good thing.

This is a good, basic, culturally appropriated formula! Works GREAT in a pressure cooker, instantpot or otherwise. About 30 minutes and you reeally really want to let it depressurize on it own! (Dont Ask Me How I Know!)
A question I always have is since the idea is to make a starchy porridge, why do you rinse the starch off the rice?

To the idiot who yelled "Cultural Appropriation", kiss my Tofu!! How is extolling the deliciousness and comfort of Congee, this recipe being the most basic foundation of a classic porridge soup, anything but respectful? Food and Wine has opened the eyes, and broadened the horizons and palates of many a cook, me included. I am proud to say that Food and Wine has helped make me the exceptional International cook I am today. Thank you for this and the other Congee/Jook recipes available on the site, it is one of my favorite dishes when I'm cold or under the weather. Or just need a hug in a bowl.

Basic and comforting. Add whatever you want.

Signed up just to give this recipe 5 stars because some idiot decided to call it cultural appropriation. Fantastic recipe, I’ve been using it as a quick breakfast for a while.

This recipe, with fresh ginger, is very soothing and warming. I made a half recipe with 1/2 cup rice and about 3.5 cup organic veggie broth and shaved in one small shiitake mushroom. Enjoy for breakfast lunch or dinner!

To the person that rated it 1 star for the 1:10 ratio, how tf just water and rice makes it cultural appropriation? All my life my mom did "just" water and rice most of the time as I was growing up. It was a quick and easy meal for my family when we didnt have much. It was only when my parents had better jobs that we were able to add green onions, chicken, or intestines/liver. There are a million ways to make this type of dish and water+rice was the way we did it the most, and add soy sauce afterwards. That was our version of "instant noodles". Are you implying that my family was less asian or doing what you call, "cultural appropriation" just because we did water and rice? Gtfo-tta here with that b.s. You dont speak for all asians.

Just because something has soy sauce in it, doesn't make it "Asian". The ratio is 1:10, rice:water and a "basic" congee actually just rice and water. This is borderline cultural appropriation.

This is the most satisfying meal. I know one might say oh it’s so bland, but maybe that is part of its goodness. It feels like a hug. And you can make it as unplanned as you want to. For me, this evening it is particularly lovely because of the healing nature of the soup with ingredients like ginger and the broth (I made mine using bone broth). It is a magic tonic for my colitis.