Congee, jook, okayu. Asian-style rice porridge has many names and countless variations, but in every instance it is a simple, comforting dish for breakfast or any time of day. This extra nutritious version includes brown rice, shiitake mushrooms, handfuls of greens, and warming ginger.
I grew up with the Vietnamese version, called cháo, which my parents made using white rice and lots of water in a big, simmering pot. (It can also be made in a rice cooker or slow cooker.) Sometimes the porridge was thick and creamy, other times more soupy, but it was always a welcome meal, especially if we were sick or the weather was chilly.
Nowadays I make cháo when I feel the need for comfort, only I use brown rice instead of white (more nutrients!). Congee is often a frugal food, and you can make it plain or add meat or vegetables. I like a vegetarian version with a couple of savory shiitake mushrooms and Asian greens or whatever veg I have on hand, whether it's bok choy or kale. Sliced ginger is also a must for me; I love its subtle spice and circulation-stimulating properties.
Then come the garnishes and condiments. Congee is often very mild on its own, and garnishes are what make it more flavorful and fun. I like to add color and texture with toppings like eggs, peanuts, scallions, fried shallots, and fresh herbs, although it's also possible to keep things simple with just a drizzle of soy sauce or sesame oil. When serving others, it's nice to put the garnishes out in little dishes and let each person customize her or her bowl.
Brown Rice Congee with Shiitake Mushrooms and Greens
Serves 41 teaspoon vegetable oil
2 garlic cloves, thinly sliced
1-inch piece ginger, thinly sliced
1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)
1 cup long-grain brown rice, rinsed and drained
9 cups water or vegetable stock
4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.)
Salt or soy sauce
White or black pepper
Garnishes and condiments (choose some or all)
Thinly sliced scallions
Fried shallots
Chopped fresh cilantro
Roasted or fried peanuts
Toasted sesame seeds
Boiled egg or century egg
Pickled mustard greens or Chinese cabbage
Soy sauce, sesame oil, fish sauce, chile paste
Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.
Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.
Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.
Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.
Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.
Related: Recipe: Congee, Comfort Food for Frugal Times
(Images: Emily Ho)
How To Cook Fluffy, Tasty Quinoa
How to Make Fresh Pasta Dough in the Food Processor
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
TW Salt Mill by Wil...
Small Cool Lessons: Discovering Small Space Design Ideas That Really Work
Marisa and Peter's Playfully Eclectic Home
I've been looking for a brown rice congee! Can I use brown basmati rice, or is it better to use the long grain like you mention in the recipe? Also, do you think you can freeze it if you have extra leftover?
I LOVE jook!!! We eat a lot of jook in Korea from abalone jook to sesame seeds jook to rice porridge. If you want to try a sweet version, try this. http://7th-taste.com/2011/04/06/korean-red-bean-pudding-with-rice-cake-cinnamon-apple/
This looks great. I don't know how I'll get my nine-year-old to eat brown rice congee, but I'll give it a try.
So I get the concept that congee is rice cooked in extra liquid, but is it really only 1 cup of brown rice to 9 cups of liquid for an hour and a half? Seems like it needs to be longer?
We will be trying this, most likely for breakfast. Wonder if I could do this in my slow cooker overnight?
@craftsister Basmati rice is perfect! I haven't tried freezing congee, but I think it should work well.
@Thrift at Home Yes, that's right. Some people cook it for less time, others for longer; it depends on how much you want the rice to break down. I like the rice to be soft but not disintegrated, like the pictures in this post. I haven't made congee in a slow cooker, but theoretically it can be done. Please let us know how it goes!
Wow! Delish! This congee reminds me of our own Filipino Arroz Caldo with boiled chicken, but which we make with white rice. Thanks for posting this soup dish - it's so hearty and filling!
Okay, I did make this and I used my slow cooker overnight! I put it on low, but I think my cooker was too big for this amount (I have a 6 quart slow cooker) because I needed to add more water as it started to stick 8 hours later when my son woke me up for a drink. I added a total of maybe 3 cups more water.
The congee itself was fine but we weren't totally in love with it. I want to love it and I thought it was fun to eat an Asian breakfast. We'll try to rest for lunch in the next week.
This is one of my favourite comfort foods, and when I reheat it for breakfast, I break a raw egg into it and let the heat poach it for a few minutes.
I made it exactly as recommended, and it was delicious, but didn't look like the photo in the post (consistancy-wise) at all. Think it would need to be cooked for at least another hour. Mine came out like rice soup. That said, I loved it anyway.
I did research and some people cook their congee up to 9 hours, so I am definitely going to research doing it in a slow cooker, but I want to use the same ingrediants as here, the ginger was outstanding!!