Congee is very easy to cook because it’s incredibly forgiving. Rice continues absorbing water as it cooks and cools, so the texture naturally changes over time, especially after refrigeration.
THE GOLDEN RULES OF COOKING CONGEE:
• If your congee is too thick → add more water or broth.
• If your congee is too thin → continue simmering uncovered until it thickens.
That’s it!
Some people love congee thick and creamy, while others prefer it lighter and more soupy. There is no wrong consistency. Congee is meant to be flexible, comforting, and adaptable.
For savory congees (Vitality, Immunity, Restore), we recommend a slightly thick but still "soupy".
For our not-too-sweet congees (Glow, Warmth), we recommend a texture closer to pudding.
We recommend starting with the stovetop method since every rice cooker and pressure cooker cooks differently. When cooking on your stovetop, you may need to stir more often to prevent from sticking. And for the cooker methods, you may need to slightly adjust liquid amounts depending on your machine.