How to Make Congee with Leftover Rice

jackie m live

First up, apologies for the bad audio in this video – I didn’t have my mic plugged in and this was made using an old Acer laptop.

Congee, aka Chinese porridge, is an iconic breakfast dish popular in many parts of Asia. Next time you stay at a Malaysian or Thai hotel, keep an eye out for it at the breakfast buffet. This is a quick and simple way to make congee using leftover rice.

Congee Recipe


  • 2 cups leftover rice
  • 1L water or stock
  • 1 Tbsp chicken powder (I use Knorr; you may substitute with 1 stock cube)
  • ½ tsp pepper
  • 2 slices ginger

Optional Ingredients:

  • 1 century egg, peeled & diced
  • Poached, shredded chicken
  • Seafood
  • ¼ cup minced chicken or beef


  • Coriander leaves
  • Spring onion – sliced
  • Fried crispy shallots
  • Sesame oil
  • Yow char kway ie. fried dough sticks, sliced
  • Soya sauce or fish sauce


  1. Combine ingredients in a pot, simmer for 15 minutes on low-medium heat. Stir occasionally to prevent sticking.
  2. Congee is ready when it’s a porridgy consistency. Add more water towards the end if you prefer a thinner mixture.
  3. Serve hot with your favourite garnishes.


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