Congee is a creamy rice porridge that is often served for breakfast but is cozy and satisfying at any time of day. The toppings make the dish – this one is finished with crisp fried shallots and soft boiled eggs.
Even though congee originates from China, it’s popular all over Asia and was a staple for Frank and I when we lived in Thailand. When I walked to work on warm Bangkok mornings I would pass vendors ladling steaming hot congee into bowls at stalls along the street. It smelled starchy and strangely familiar and turned fragrant when handfuls of fresh herbs were piled on top. Morning, noon, or night, if I felt a cold coming on, or needed something warm and comforting, congee was my go-to. The best was to find congee at breakfast buffets in hotels where there would be elaborate toppings set out to pile on top. Crispy fried shallots were always my favorite. (Like tiny little onion rings!) Now, when I make congee at home, I like it with a soft-boiled egg, herbs, and of course, crispy fried shallots. I have a fail-proof method for making them – see below!
What is Congee?
Congee is rice porridge that is made by simmering a small amount of rice in a large amount of water until the rice breaks down and turns silky and smooth. The congee is sometimes simmered with stock or chicken to add flavor.
For making congee in the Instant Pot, the ratio should be 1:8 rice to water.
Toppings for Congee
The best part of congee is the toppings! The sky is the limit, but here are some favorites:
- Fresh herbs (cilantro, green onions)
- Roasted peanuts
- Toasted coconut
- Fish sauce or soy sauce
- Sriracha
- Crispy bacon
- Soft or hard boiled eggs
- Crispy fried shallots or garlic
- Sauteed mushrooms
- Shredded chicken or pork
- Sliced chili peppers
How to Make Crispy Fried Shallots
I love mixing up my congee toppings, but there always has to be something with crunch. Crispy fried shallots have the tiniest bit of natural sweetness and awesome crunch. They’re like tiny little onion rings, and disappear crazy fast.
To make crispy fried shallots
- Slice the shallots evenly (so they finish cooking at the same time)
- Add the shallots to room temperature oil and bring the heat up slowly
- Fry the shallots slowly, stirring often, until golden brown, ~10 minutes
- Use a slotted spoon to transfer the shallots to a paper towel-lined plate
- Sprinkle with some salt
- Serve within 2-3 days!
Make-Ahead Congee
Congee can be made ahead and stored in the refrigerator for 4 to 5 days. Reheat in the microwave or on the stove to serve. The congee may thicken as it sits, so stir in some water if needed.
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Instant Pot Congee
Congee is a creamy rice porridge that is most commonly served for breakfast but is cozy and satisfying at any time of day. The toppings make the dish – this one is finished with crisp fried shallots and soft boiled eggs.
- 1 cup uncooked Jasmine Rice
- 8 cups Water
- 2 inches Fresh Ginger, peeled (opt)
- ¼ tsp Salt
- Combine rice, water, ginger, and salt in the bowl of an Instant Pot / pressure.
- Close and lock the lid.
- Set the pressure cook / manual setting on high for 22 minutes.
- Allow the pressure to release naturally. (Note: This is important. Congee is very starchy and, if the pressure is manually released, it may foam and clog the pressure release valve.)
- Unlock the lid. Serve congee warm.
Ginger is optional but adds a nice fragrance and very subtle flavor.
Congee can be made ahead and stored in the refrigerator for 4 to 5 days. Reheat in the microwave or on the stove to serve. The congee may thicken as it sits, so stir in some water if needed.
For a soft-boiled egg to serve on top of the congee, drop an egg into barely simmering water for 7 to 8 minutes. Run under cool water. Peel and slice in half. Serve immediately.
To make crispy fried shallots to serve on top of congee, thinly slice shallots until you have about ½ cup. Place shallots in a sturdy pot and cover with an inch of vegetable oil. Place over medium heat and bring to a low simmer. Fry the shallots slowly, stirring often, until golden brown, ~10 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate. Season with a pinch of salt.
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