Description
This comforting Veggie Rice Congee is a creamy, savory porridge made with jasmine rice simmered in vegetable broth and enriched with an assortment of vibrant vegetables like carrots, shiitake mushrooms, sweet corn, and baby spinach. Sautéed aromatics like ginger, garlic, and onion add depth and warmth to this wholesome, nourishing dish perfect for any time of day.
Ingredients
Scale
Base Ingredients
- 1 cup Jasmine Rice (or short-grain rice)
- 8–10 cups Vegetable Broth (or water)
Aromatics & Vegetables
- 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
Seasonings & Garnishes
- 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
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. This helps remove excess starch and prevents overly gluey congee. Drain well.
- Sauté Aromatics & Hardy Vegetables: Heat sesame oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent. Add grated ginger and minced garlic and sauté for another minute until fragrant, avoiding burning the garlic. Add diced carrots and sliced mushrooms; cook 5-7 minutes, stirring occasionally, until mushrooms release their liquid and brown slightly, and carrots soften.
- Cook the Congee: Add rinsed rice to the pot along with 8 cups vegetable broth (or water). Bring to a boil, stirring occasionally to prevent sticking. Reduce heat to low, cover, and simmer gently. Stir every 15-20 minutes to avoid sticking and promote even cooking. Simmer for 1 to 1.5 hours until rice breaks down and achieves a creamy, porridge-like consistency. Add more broth or water 1/2 cup at a time if it becomes too thick.
- Add Remaining Vegetables & Seasoning: About 15-20 minutes before finishing, stir in sweet corn kernels. In the last 5-10 minutes, stir in the roughly chopped baby spinach, allowing it to wilt. Season with soy sauce (or tamari), white pepper if using, and salt to taste. Stir well and adjust seasoning as needed.
- Rest (Optional): Turn off heat and keep the lid on. Let the congee rest for 10-15 minutes to meld flavors further and thicken the texture.
- Serve: Ladle the hot veggie rice congee into bowls. Serve with optional garnishes like chopped scallions, cilantro, toasted sesame seeds, chili oil, crispy fried shallots or garlic, or a soft-boiled egg to customize each serving.
Notes
- Rinsing the rice reduces starch and prevents overly gluey texture.
- Sautéing aromatics brings out deeper flavor layers.
- Add liquid gradually if congee thickens too much during simmering.
- Adjust soy sauce and salt according to your taste preferences.
- Resting the congee after cooking enhances creaminess and flavor melding.
- Optional garnishes can elevate both flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Breakfast, Soup, Porridge
- Method: Stovetop
- Cuisine: Asian
Keywords: veggie rice congee, rice porridge, vegetarian congee, healthy porridge, Asian breakfast, comforting soup
