Dinner

Veggie Rice Congee Recipe

Byanna orden February 6, 2026February 6, 2026

Introduction

Veggie Rice Congee is a comforting and nourishing dish perfect for any time of day. This creamy, savory porridge features tender rice, earthy mushrooms, sweet corn, and fresh spinach, all simmered in flavorful vegetable broth. It’s easy to make and wonderfully versatile, ideal for a cozy meal.

A white bowl filled with a creamy porridge layered with small yellow-orange chunks of cooked carrot, bright green peas scattered on one side, and topped with chopped green herbs and sprinkled sesame seeds. A woman's hand holds a dark spoon dipping into the porridge, with the background showing a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Jasmine Rice (or short-grain rice)
8–10 cups Vegetable Broth (or water)
1 tablespoon Sesame Oil
1 inch Ginger, freshly grated
3–4 cloves Garlic, minced
1 medium Onion, finely chopped
2 Carrots, peeled and diced small
1 cup Shiitake Mushrooms (or cremini/button), sliced
1/2 cup Sweet Corn Kernels (fresh or frozen)
2 cups Baby Spinach, roughly chopped
2 tablespoons Soy Sauce (or tamari for gluten-free)
1 teaspoon White Pepper (optional)
Salt to taste
Optional Garnishes: chopped scallions, cilantro, toasted sesame seeds, chili oil, crispy fried shallots or garlic, soft-boiled egg

Instructions

Step 1: Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear. Drain well to remove excess starch.
Step 2: Heat sesame oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Step 3: Add the grated ginger and minced garlic to the pot. Stir and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
Step 4: Add the diced carrots and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until mushrooms release liquid and begin to brown, and carrots soften slightly.
Step 5: Pour in the rinsed rice and 8 cups of vegetable broth (or water). Bring to a boil, stirring occasionally to prevent sticking.
Step 6: Reduce heat to low, cover the pot, and simmer gently. Stir every 15-20 minutes to prevent sticking, cooking for 1 to 1.5 hours until rice breaks down and the mixture is creamy. Add more broth or water if it gets too thick.
Step 7: About 15-20 minutes before done, stir in sweet corn kernels. In the last 5-10 minutes, add the chopped baby spinach and cook until wilted.
Step 8: Season with soy sauce, white pepper (if using), and salt to taste. Stir well and adjust seasonings as desired.
Step 9: (Optional) Turn off heat, keep lid on, and let the congee rest for 10-15 minutes to let flavors meld and texture deepen.
Step 10: Serve hot with your choice of garnishes such as scallions, cilantro, toasted sesame seeds, or a soft-boiled egg.

Tips & Variations

Use short-grain rice for an even creamier texture due to its higher starch content.
Add a splash of chili oil or drizzle of soy sauce for extra flavor.
Swap vegetables based on seasonality or preference—zucchini or bok choy work well.
For a gluten-free option, use tamari instead of soy sauce.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the congee to your desired consistency.