Comments on: Congee (Chinese Rice Porridge, 粥)

By: Wei Guo

Wei Guo — Tue, 20 May 2025 06:35:01 +0000

In reply to Emily. Thank you so much, Emily! Your kind words truly mean a lot. I’m glad the recipe could be part of your recovery and daily routine. Your version with bone broth and ginger sounds deeply comforting.

By: Emily

Emily — Sat, 17 May 2025 23:55:26 +0000

I researched this recipe when recovering from a long illness and decided to give this version a go as your website is my go-to for all Chinese recipes! I absolutely love this version – I make a big batch and eat it for breakfast every day (and sometimes dinner as well!)
I boil the rice in chicken bone broth then in the last 5 minutes of simmering add a few chunks of ginger (which I remove before serving), salt and pepper, a tablespoon of minced garlic and a dash of rice vinegar. Great recipe, especially for winter. I love everything I’ve ever tried from this website — thank you so much for all your hard work!!

By: Wei Guo

Wei Guo — Wed, 23 Apr 2025 07:58:52 +0000

In reply to alii scott. I’m so glad you’ve come to enjoy congee – it’s such a comforting and versatile dish. Happy to hear the cooking tips were helpful!

By: alii scott

alii scott — Sun, 13 Apr 2025 22:35:57 +0000

My first encounter with congee was recently in Vietnam which along with shrimp dumplings really made me want to learn more chinese cooking. I have come to really appreciate congee as a very useful, anytime of the day meal which can easily be added to in all these different ways so that it is always tasty and interesting. So useful for when youre feeling under the weather too. Your info on cooking the rice is the mainstay of this recipe…thank you so much!

By: loha

loha — Tue, 25 Jun 2024 04:03:46 +0000

In reply to Wei Guo. that makes sense, i will try to make it wetter next time. thank you so much!

By: Wei Guo

Wei Guo — Mon, 24 Jun 2024 07:34:32 +0000

In reply to loha. I suspect that the rice wasn't wet enough when you put it into the freezer. I think it should still work as long as the rice grains were rinsed before freezing. Happy cooking!

By: loha

loha — Sun, 23 Jun 2024 16:11:37 +0000

hello Wei!
i have tried freezing the rice once and it worked well. however the second time i tried it, the rice didn’t freeze into a block. do you have any idea what may have caused this, or if it affects the cooking? ❤️

By: Wei Guo

Wei Guo — Wed, 13 Mar 2024 06:37:43 +0000

In reply to Mary. I agree with you, Mary. Similarities can often be found in different cuisines, which is a wonderful thing, right? Love the idea of adding a little milk to congee.

By: Mary

Mary — Sun, 10 Mar 2024 23:20:25 +0000

The more I read the more I learn how similar all cultures are. Growing up my mom would make something similar to rice congee. Translated from Spanish would be either milk rice or rice and milk. My mom is from Puerto Rico and when it was cold or we weren’t feeling well she would put a pot of water to boil (lots of water) then add rice and salt. Once the rice was soft and mushy and half the water had evaporated she would add a small amount of milk to make it creamy. Loved that bowl and I still make it today. I know it is not the same but they are very close. Thank you for this recipe!!! ❤️

By: Wei Guo

Wei Guo — Sun, 25 Feb 2024 07:31:48 +0000

In reply to Anna Hilario. It can be two things: millet (Xiao Mi/小米) or crushed corn (Yu Mi Cha/玉米碴). You can simply replace some of the rice with it and cook congee the usual way.