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Rice congee with chicken bits garnished with sliced scallions and cracked pepper.

Rice Cooker Congee (Rice Porridge)

Kaylie
Riice cooker congee is perfect for breakfast, or served as a hot and steaming bowl of comfort for a sick loved one. The flavor is light and balanced, and will have them feeling better in no time. Learn how to make an easy and comforting congee (rice porridge) in your rice cooker with just 6 simple ingredients. 
5 from 7 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, dinner, lunch
Cuisine Asian
Servings 3 people
Calories 70 kcal

Equipment

Ingredients
  

  • ¼ cup rice (short or long grain) use US measuring cup (liquid or dry)
  • 14 ounce (1) can chicken broth
  • 3 cups water
  • ½ cup chicken, cut into bite sized pieces
  • 1 clove garlic, smashed
  • 1 tablespoon size piece of ginger, peeled
  • ¼ teaspoon kosher salt

Garnish and add ons

  • cracked pepper
  • sliced green onions
  • fried shallots
  • squeeze of lime
  • Chinese donut
  • chil sauce I like Sambal Oelek brand

Instructions
 

  • Rinse rice in a mesh strainer. Make sure to shake out excess water well.
  • Add the rice to the pot, along with the chicken broth, water, chicken, garlic, ginger and kosher salt. Stir the ingredients together.
  • Press cook on the porridge setting. If you do not have a porridge setting, set it to cook, leaving the lid uncovered and cook for about 45-50 mins.
  • Serve garnished with green onions and cracked pepper or other toppings and sides of choice.

Notes

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • Cooking time may vary, depending on your rice cooker.
  • If you try to cook the congee with the lid closed with no porridge setting on the rice cooker, you'll risk the porridge boiling over and spilling out of your cooker.
  • For this recipe, the rice to water ratio is about 1:20 (¼ cup rice to 5 cups water). Cooking it for about 50 minutes gets the porridge to a medium-thick consistency. 
  • If you prefer thicker congee (more rice with less liquid) add more rice, or less water. Or you can leave the congee to cook overnight. Keep in mind, the longer the rice sits in the broth, the more liquid it will absorb.  
 

Nutrition

Serving: 3peopleCalories: 70kcalCarbohydrates: 14gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 843mgPotassium: 62mgFiber: 0.3gSugar: 1gVitamin A: 4IUVitamin C: 0.4mgCalcium: 21mgIron: 0.3mg
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