Chinese Mushroom Congee (Rice Porridge)

A soothing Chinese rice porridge simmered until creamy with mushrooms and ginger. This dairy-free congee is a comforting breakfast, lightly seasoned and perfect for adding your favorite toppings.

Ingredients

• 1/2 cup jasmine rice (or short-grain rice)
• 6 cups water or vegetable broth
• 1 teaspoon fresh ginger, minced
• 1 cup sliced mushrooms (shiitake or button mushrooms)
• 2 green onions, chopped (whites and greens separated)
• Salt, to taste
• White pepper, to taste (optional)
• Soy sauce, for serving (optional)
• Sesame oil, for serving (optional)

Instructions

1. PREP AHEAD
2. - Rinse rice until water runs clear.
3. - Slice mushrooms; mince ginger.
4. - Chop green onions for garnish.
5. - Measure soy sauce, sesame oil, 6 cups broth/water.
6. - Set out large pot and stirring spoon.
7. - Keep ladle and serving bowls ready.
8. COOKING STEPS
9. 1. Combine rice, minced ginger, and broth in large pot; bring to boil.
10. 2. Reduce to low, partially cover, and simmer 35–45 min, stirring occasionally, until grains burst and porridge turns creamy.
11. 3. Stir in mushrooms during last 10 min of simmering; cook until tender.
12. 4. Season congee with soy sauce and salt to taste; drizzle sesame oil.
13. 5. Ladle into warmed bowls and top with sliced green onions. Serve steaming hot.
14. (Active time ≈ 10 min | Total ≈ 50 min)

Nutrition Facts