Easy and Quick Chinese Rice Congee (with Leftover Cooked Rice)
Course: Breakfast, Side Dish
Cuisine: Chinese
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 10 minutesminutes
Servings: 3cups
Author: Marvellina
This is a super easy and quick way to make basic creamy and smooth Chinese rice congee (jook) using leftover cooked rice. It can be cooked on the stove or rice cooker.
Put 1 cup of cooked rice in a blender. Pour 2 cups of broth/water in the blender and blend until the rice grain is broken and smooth
Cooking on the stove:
Pour the blended rice mixture into a heavy-bottom pot. Bring it to a boil and then lower the heat to medium-low
Continue to cook over medium-low heat until it reaches the consistency you like, it will take roughly about 5 minutes of cooking time. If you want to add protein like pork, chicken, fish, century eggs etc, add it here and continue to cook until the it's cooked/heated through
Cooking in the rice cooker:
Pour the blended rice mixture into the inner pot of rice cooker. Close the lid and press "quick cook". You don't need a porridge setting because this will cook much quicker because the rice is already all broken up
If you want to add a protein like pork, chicken, fish, century eggs etc, add it after the congee is done cooking and the rice cooker has switched to "keep warm". Add the protein, give it a stir and close the lid back and the "keep warm" will gently cook the protein, give it about 5 minutes or so or until the protein (if raw) cooked through