View source for Recipe:East Asian/Congee Jook–Rice Porridge

{{RecipeCard
|name=Congee (Jook–Rice Porridge)
|cuisine=East Asian
|region=China (Cantonese/widespread)
|category=
|difficulty=3
|equipment=
|keyword=jasmine rice, chicken stock, ginger, salt. toppings: century egg, sliced ginger
|description=Congee appears in Chinese texts as far back as 1000 BCE — a universal Asian comfort food eaten from sick beds to imperial tables.
|source=Brittani's Almanac
|ingredients=
* 200g jasmine rice
* 2L chicken stock (or water)
* 5 slices ginger
* salt. Toppings: century egg
* sliced ginger
* scallions
* sesame oil
* white pepper
* fried dough (youtiao)
* soy
|steps=
# '''Rinsing''' — Rinse rice. Combine with stock and ginger in pot.
# '''Step 2''' — Bring to boil, then lowest simmer. Cook 1–1.5 hours, stirring occasionally, until silky and creamy.
# '''Seasoning''' — Season with salt.
# '''Topping''' — Top generously with chosen accompaniments.
}}