Congee is like porridge on crack. The traditional version — rice cooked in water or broth for hours until it breaks down entirely — dates back to historic Chinese cookery, where it served as nourishment for the frail and sick.
We’ve always wondered why this creamy, comforting dish hasn’t had a mainstream moment. It exists on menus around the world, but rarely in a way that screams, “Eat me! I look like a homely bowl of gruel but I’m more delicious than you could ever imagine!” When done right, it’s just so damn good.
Beyond being über-comforting, our congee is untraditional in every sense. We swap quinoa in for rice, and a gentle simmer in coconut milk lends richness and a touch of sweetness. Armed with a delicious congee base, the real fun starts (and by fun, we mean toppings). Here’s where you get to play. We’ve listed a few ideas below; feel free to get creative! Just make sure you have a mix of savory and bright, raw and cooked, and plenty of colors.