Instant Pot Congee

Rinse the rice with plain water, drain, then put the still-wet rice in the freezer for at least 8 hours, or longer if you like (I make a large batch and use as needed). Combine frozen rice and cooking liquid of choice, bring to a boil, lower heat to medium and cook, stirring occasionally, for 20-25 minutes. That's it. No Instant Pot needed. Freezing wet rice jump-starts the breaking up of the rice. Thanks to The Woks of Life for this wonderful idea, which I have used many times.

Substitute water with vegetable stock and add 2 cloves of garlic for more richer flavorful congee.

Add ginger and star anise (2).

Can you make this without a pressure cooker ?

Yes, a slow cooker takes longer, all day or overnight, but just as good. A slow oven will work too. The recipe says I have says you must! use Calrose rice! But I use brown rice and it’s great. As mentioned in this recipe, it’s very forgiving.

Yes, Mary Shields. You can make it on the stove. You will need to cook it for a long time (an hour) until the rice breaks down. I like to use a hand blender to make it creamy.

My mother-in-law made this often, we call it "jook". I even have a version in an old Chinese church ladies cookbook that has additions for "fancy party jook" You can add salted duck egg yolks (if you can find them). I add soy-marinated egg yolks, which is another recipe here on NYT cooking. Also shitake mushrooms. Chung choy (salted turnip greens, red dry ginger, and a few ingredients that I can't translate!

Made as written with meat from 4 chicken drumsticks leftover from making stock and a bit of leftover roasted turkey with skin, as well as the addition of a minced clove of garlic. Very accurate excellent congee. Yummy stuff.

@Sara -- it comes out creamier if you use sushi rice, or another short or medium grain rice.

the first time I had Congee was at breakfast in a hotel in Singapore over 20 years ago. I loved it and have made it off and on since then. Also like it with a bit of cilantro added.

Made this evening just as written, but with black pepper since I did not have white to hand. I find I much prefer congee to turkey soup; this will be the new standard for Thanksgiving leftovers!

Our relatives took most of the Thanksgiving turkey so we ended up making it with leftover pork . . Some pork tenderloin that had been sliced, seasoned and sautéed . . .Quite delicious.

Why isn't congee available at local Chinese restaurants? The cook is eating it, but refuses to sell it, since it is not "on the menu". Eating congee at New York Noodletown was always such a treat!

I make this on the stove top with white corn grits instead of rice. It’s much faster and just as tasty in my opinion. Garnish is essential.

Yes you can make it on a stovetop. Just simmer in the pot for 1-1/2 hours, until the rice breaks down and thickens the soup. I always add a couple of slices of ginger to the pot.