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Congee, or Chinese rice porridge, is a warm, soothing dish made from a few simple ingredients. Classic congee uses rice and water or stock as a base, then gains flavor from ingredients cooked into it and from garnishes on top. This vegan congee is my everyday version: smooth, comforting, and flavorful without relying on meat or seafood. It yields a silky texture—true to the style I grew up with—and invites a variety of toppings to personalize each bowl.
Why you’ll love this recipe
- Easy to make: It takes minutes to get the congee cooking; then you only need to check in occasionally to stir and adjust the heat. You can also make it in an Instant Pot if you prefer a more hands-off method.
- Minimal ingredients: The base uses only five ingredients plus water, making it simple and accessible.
- Meal prep friendly: Congee stores well in the fridge or freezer. Reheat gently with a splash of water or stock and add fresh toppings.
- Anytime comfort food: Often eaten for breakfast, congee is equally satisfying for lunch, dinner, or a snack.
- Highly customizable: Once you have the base, toppings let you tailor each bowl—vegan-friendly or not—so it works for mixed groups.
Ingredients (and substitutes)
This vegan congee uses five core ingredients plus water. You can keep it basic or add a few elements for depth. Toppings are optional and entirely up to your taste.
- Jasmine rice: White Jasmine is recommended for its subtle aroma, but other long- or medium-grain white rices work. Rinse the rice briefly to remove surface starch.
- Vegetable or vegan chicken-style stock: A flavorful vegan stock elevates the congee. Use a quality vegetable stock or a vegan chicken-style base if you prefer a richer, familiar savory note.
- Water: Congee needs plenty of liquid to become creamy. Use more or less depending on whether you like a thicker or more soupy consistency.
- Salt: Adjust salt to taste, keeping in mind the saltiness of your chosen stock.
- Fresh ginger and garlic: Finely grate or mince them to infuse the porridge with gentle warmth and aroma.
See the recipe card below for exact quantities and full instructions.
How to make (step-by-step photos)
See the recipe card below for full ingredient amounts and cooking times.
Congee toppings
Toppings transform congee. Keep them simple or build an umami-packed bowl. Here are three favorite vegan combinations:
1. Scallions, grated ginger, and white pepper: A classic Cantonese approach. Add a plate of Chinese fried dough (youtiao) for dipping if you like—freshly fried is ideal, but frozen reheated work well.
2. Sautéed mushrooms, sesame oil, sesame seeds, scallions, and soy sauce: For deep umami, sauté shiitake or other mushrooms with ginger and garlic, then finish with toasted sesame oil and a splash of soy sauce.
3. Chili garlic oil, fried shallots, scallions, and fresh ginger: Our usual favorite at home. Chili garlic oil adds heat and complexity; store-bought fried shallots are convenient, or fry your own until crisp.
Recipe Video
Frequently asked questions
White Jasmine rice is recommended for its mild aroma, but other long- or medium-grain white rices work. Adjust the liquid ratio depending on the rice and your preferred thickness.
Yes. An Instant Pot works for a hands-off option, though stovetop gives you more control over consistency. See the recipe notes for Instant Pot instructions and liquid adjustments.
Yes. Plain congee freezes well. Cool quickly, freeze in shallow containers, and reheat gently with extra water or stock to loosen the texture. Add fresh herbs and garnishes after reheating.
Cool congee quickly in shallow containers, freeze for up to three months, then defrost in the refrigerator. Reheat on the stove or in the microwave, adding hot water or stock as needed to reach the desired consistency.
Tip! Keep extra chili garlic oil refrigerated and use it to enhance eggs, pasta, pizza, dumplings, or sandwiches.
📖 Recipe
Vegan Congee (Instant Pot option)
Ingredients
- 1⅓ cup Jasmine rice
- 6 cups vegan chicken-style broth (or vegetable broth)
- 5 cups water (more as needed)
- 5 cloves garlic, finely grated or minced
- 1 tablespoon finely grated ginger
- ½ to 1 teaspoon fine sea salt, to taste
Toppings (optional)
- Homemade chili garlic oil
- Sliced scallions (green onions)
- Minced fresh ginger
- White pepper
Instructions
- Rinse the rice: Rinse rice in a colander for about 1 minute, using your fingers to stir the grains under running water.
- Combine and cook: In a large pot, add rinsed rice, broth, water, garlic, ginger, and salt. Cover with the lid slightly ajar and bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is soft, about 30 minutes. Uncover and continue cooking, stirring now and then, until the rice breaks down and the congee is smooth, about another 15 minutes. Add more water if you prefer a thinner consistency; if it’s too thin, cook a little longer.
- Season and serve: Taste and adjust salt as needed. Ladle into bowls and add desired toppings before serving hot.
Notes
- Rice: Jasmine rice is recommended, but other white long- or medium-grain rices work. A quick rinse is sufficient; the water does not need to run completely clear.
- Broth: Use a flavorful vegan broth. If using a concentrated bouillon paste or base, it will dissolve during cooking—adjust salt accordingly.
- Salt: Reduce salt if your stock is already very salty, then season to taste at the end.
- Pot choice: A regular metal pot is forgiving and reduces the chance of sticking compared with a heavy Dutch oven; if using a heavy pot, lower the heat if you notice sticking.
- Instant Pot option: For Instant Pot, reduce the added water to 3 cups. Combine all ingredients, cook on high pressure for 25 minutes, then allow a natural release. The congee will thicken as it cools; add hot water to adjust consistency when serving.
- Storage and reheating: Congee thickens as it cools. Refrigerate or freeze in shallow containers. Reheat on the stove or in the microwave, thinning with hot water or stock as needed.
Nutrition
Carbohydrates: 43 g |
Protein: 4 g |
Fat: 1 g |
Sodium: 843 mg
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