The Best Vegan Congee (Chinese Rice Porridge)

Only 5 ingredients to make the base, virtually zero hands-on cooking effort, endlessly comforting, deeply nourishing, naturally gluten-free, and so silky, so creamy, and so genuinely satisfying that it has rightfully earned its status as the ultimate comfort food across Chinese, Japanese, Korean, Vietnamese, and many other Asian cultures for centuries. Congee — also known as jook or zhou — is rice that has been slowly simmered in a generous amount of water or broth until the grains completely break down and release all their starch into a thick, porridge-like consistency that is simultaneously the simplest and most profoundly comforting thing you can eat. This vegan version uses dried shiitake mushrooms, ginger, and a deeply flavourful vegetable broth for incredible umami depth, and is served with a beautiful selection of toppings that allow every person at the table to customise their bowl.

Prep Time: 5 mins  |  Cook Time: 1 hr 15 mins  |  Total Time: 1 hr 20 mins | Servings: 4–6 |   

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Ingredients

Congee Base:

• 1 cup (185g) jasmine rice (long-grain jasmine is the traditional choice — its gentle fragrance elevates the porridge)
• 8–10 cups (2–2.5 litres) water or a combination of water and good-quality vegetable broth
• 5–6 dried shiitake mushrooms
• 4 thick slices fresh ginger (about 5mm thick)
• 3 garlic cloves, left whole and lightly smashed
• 1 stalk lemongrass, bruised with the back of a knife (optional — adds a beautiful aromatic background)
• ½ teaspoon fine sea salt (adjust to taste at the end)

Essential Vegan Toppings:

• Sliced green onions (spring onions), for scattering generously
• Fresh ginger, finely julienned or grated, for extra warmth
• Toasted sesame oil, for drizzling over each bowl just before serving
• Soy sauce or tamari, for seasoning at the table
• White pepper, to taste (this is essential — it adds warmth and depth)
• Chili crisp or chili oil, for those who enjoy heat

Optional Additional Toppings:

• Crispy fried shallots or fried onions
• Soft or silken tofu, cut into cubes
• Blanched bok choy, gai lan, or any leafy green vegetable
• Roasted sesame seeds
• Furikake seasoning
• Thinly sliced mushrooms, sautéed with soy sauce and sesame oil
• Fresh cilantro leaves
• Youtiao (Chinese fried dough sticks) — buy frozen at Asian grocery stores and reheat in the oven — traditionally served with congee for dipping

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Instructions

1. Rinse the jasmine rice under cold running water in a fine mesh strainer for about 1 minute, swirling with your fingers, until the water runs mostly clear. This removes excess surface starch and produces a silkier, creamier congee rather than a gluey one. Drain well.
2. Place the dried shiitake mushrooms in a bowl and cover with 2 cups of boiling water. Soak for 15–20 minutes until plump and rehydrated. Do not discard the soaking liquid — it is intensely flavourful and will be added to the pot.
3. In a large, heavy-bottomed pot, combine the rinsed rice, the shiitake mushrooms and their soaking liquid, the remaining water (or broth), ginger slices, smashed garlic cloves, lemongrass (if using), and salt. Stir to combine.
4. Bring the pot to a boil over high heat. Once it reaches a vigorous boil, reduce the heat to medium-low to maintain a gentle but steady simmer.
5. Cook, partially covered with the lid slightly ajar, for 45–60 minutes, stirring the bottom of the pot thoroughly every 10–15 minutes to prevent the rice from sticking and to encourage the starch to release and create creaminess. As the cooking progresses, stir more frequently.
6. The congee is ready when the rice grains have completely broken down and the porridge is smooth, thick, and creamy. It should slowly fall from a spoon in a thick, silky stream. If it is too thick, add more water or broth until it reaches your preferred consistency. If it is too thin, continue simmering uncovered for another 10–15 minutes.
7. Remove and discard the ginger slices, garlic, lemongrass, and shiitake mushrooms (or slice the mushrooms and return them to the pot as a topping).
8. Taste the congee and adjust seasoning with additional salt or a splash of soy sauce as needed.
9. Ladle into deep bowls. Place all toppings in small serving dishes in the centre of the table and allow everyone to customise their own bowl. At a minimum, drizzle each bowl with toasted sesame oil, add sliced green onions, a crack of white pepper, and a small splash of soy sauce.

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Notes

• The rice-to-liquid ratio: The classic starting ratio is 1 cup of rice to 8–10 cups of liquid. More liquid produces thinner, soupier congee (popular in Cantonese cuisine). Less liquid produces a thicker, creamier porridge. Start with 9 cups and adjust throughout cooking. The congee will also thicken significantly as it cools.
• The mushroom soaking liquid is liquid gold: The water from rehydrating the dried shiitake mushrooms is deeply flavourful and packed with umami. Always add this liquid to the pot — it transforms a simple, plain porridge into something with genuine depth and complexity.
• Vegetable broth selection matters: The flavour of your congee is largely determined by the quality of the broth. A high-quality vegetable broth, or better yet a no-chicken style vegan broth, creates the most satisfying, flavourful result.
• Instant Pot method: Combine all ingredients in the Instant Pot. Seal the lid and cook on Manual/High Pressure for 30 minutes. Allow natural pressure release for 15–20 minutes before opening. The congee will look very watery at first — stir well and allow it to sit, covered but with the lid slightly ajar, for 15 minutes to thicken.
• Congee as a healing dish: Throughout Chinese and many other Asian cultures, congee has traditionally been the food given to those who are unwell, to new mothers, to infants being introduced to solid food, and to anyone who needs easy-to-digest, deeply nourishing, warmly comforting food. Its simplicity is its power.
• Storage: Congee keeps in the fridge for up to 4 days. It will thicken significantly as it chills — add extra water or broth when reheating and stir over medium heat until warmed through and the desired consistency is restored. Freeze in airtight containers for up to 3 months.

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