The Chinese believe that a daily bowl of congee is the path to longevity. For those of you who have never tasted congee before, it is a classic Chinese breakfast dish- a soupy white rice porridge made usually from either a meat or fish stock that can be flavoured to your individual taste- (fresh coriander, shallots, peanuts, eggs- whatever you feel like).

Easily digested and absorbed, Congee is believed to replenish your spleen qi energy- particularly important in the cold winter months when lack of exercise and over indulgence in the wrong foods can lead to qi stagnation.

Check out our simple recipe below. You can make it in a large batch to last throughout the week. We like to have it first thing in the morning or as a late night snack!

Serves 6 to 8


* 3/4 cup long grain rice
* 9 cups water
* 1 teaspoon salt

In a large pot, bring the water and rice to a boil.

When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice).

Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours).

Add the salt, taste and add seasonings if desired.

This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat.

Last Updated: January 31, 2012


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