Congee Rice Porridge
Prep time
Cook time
Total time
This is the dish that Lorraine Elliot from remembers eating as a child and continues to love today.
Recipe type: Main
Cuisine: Chinese
Serves: 6
  • 1 cup short grain rice
  • 10 cup chicken stock (I used vegetable stock)
  • a little salt
  • peanut oil
  • 315g minced pork or lean beef (or choose fish etc.)
  • 1 cup spring onion, finely chopped
  • 1 cup water chestnuts (available frozen or in can at Asian shop), finely chopped
  • 1 tsp salt
  • 1 tsp light soy sauce
Condiments: (optional add what you like)
  • Bowls of spring onion
  • small bowl of sweet cucumber (char gwar)
  • small bowl of sichuan preserved vegetables
  • small bowl of finely shredded ginger
  • 1 cup roasted peanuts
  • Or things like preserved eggs etc.
  • Dark soy sauce and a few drops of sesame oil
  • OR
  • I had on hand: sliced spring onion, a Hainanese chicken rice seasoning of ginger and sesame oil, Tofu cubes, fried gluten balls, sweet potato cookies, stir fried chicken, Lup Cheong (chinese pork sausage), stir fried eggplant and stir fried capsicum. I usually add an omelette too sliced into strips but didn’t have time. I had hungry people to feed!
  1. Wash the rice. Drain off water. Work in a bit of salt and peanut oil with your fingers or a spoon. Stand for 1 hour.
  2. Bring the stock to boil. Add rice, stirring until it comes back to the boil. Reduce heat and simmer 2-3 hours. I stopped here as I was making it for vegetarians.
  3. Beat in the mince (or you can make little pork or beef balls). Cook until the meat is done.
  4. Adjust salt to taste.
  5. Ladle into serving bowls. Each person adds their own favourite condiments.
Original recipe by Elizabeth Chong from Beyond Fried Rice and adapted by Lorraine Elliott from
Recipe by Orgasmic Chef at