Congee is mostly rice and water, so the quality of the grain actually shows through; a decent short or medium grain breaks down into something silky. Keep it at a lazy simmer for a full hour and stir it now and then, which coaxes the starch out into a creamy body while keeping the bottom from scorching.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cook60 min
Makes4 servings
CuisineChinese
Cost$
Vegan
Contains gluten · soy · sesame
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Rice
Short or medium-grain white rice breaks down creamy; rinse it once but don't overwash the starch away.
Can you make Congee in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Congee? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Congee ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Congee gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Is Congee vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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