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 sticking. And for the cooker methods, you may need to adjust liquid amounts slightly depending on your machine
REHEATING CONGEE
You will notice after refrigeration, congee will most likely have thickened. Just add some water when reheating and mix well.
ADVANCED TECHNIQUES IN COOKING CONGEE
Once you're comfortable making congee, here are a few techniques to take it to the next level:
- Whisk your congee vigorously before serving. This breaks up the rice and creates an incredibly smooth, silky texture.
- Toast your rice before cooking. Lightly toast the dry rice grains until fragrant before adding liquid. This adds a subtle nutty, roasted flavor, and the toasted rice absorbs less water as it sits, helping your congee maintain its ideal consistency.
CHECK OUT THE CONGEE COOKING GUIDE! (Right-click on image to download)