Method
Prepare the rice and aromatics
Rinse 185 g of jasmine rice in a fine-mesh sieve under cool running water, stirring the grains with your fingers, until the water runs mostly clear. Drain well. Peel 20 g of fresh ginger, then grate it finely. Mince 3 garlic cloves. Thinly slice 4 scallions, keeping the pale and green parts together for serving.
Brown the mushrooms
Wipe 170 g of fresh shiitake mushrooms and 225 g of cremini mushrooms clean, trim any tough stem ends, and slice the mushrooms. Heat 15 ml of neutral oil in a large heavy pot over medium-high heat. Add the mushrooms in an even layer and leave them undisturbed for 3 minutes. Continue cooking for 5 to 7 minutes, stirring occasionally, until the moisture has cooked away and the edges are well browned. Transfer about one-third of the mushrooms to a plate for topping.
00:03:0000:05:00Build the congee
Reduce the heat to medium. Add the prepared ginger and garlic to the mushrooms left in the pot and stir for 30 seconds, just until fragrant. Add the drained rice, then pour in 1200 ml of low-sodium vegetable broth and 720 ml of water. Stir in 30 ml of low-sodium soy sauce, 3 g of kosher salt, and 1 g of ground white pepper, scraping the bottom of the pot so no browned bits remain stuck.
00:30Simmer until silky
Bring the mixture to a full boil over high heat, stirring once or twice. Lower the heat to maintain a gentle, steady simmer and partially cover the pot. Cook for 50 to 60 minutes, stirring every 10 minutes at first and every few minutes near the end, until the rice grains have broken down and the congee is creamy but still pourable. Start checking at 50 minutes. Add a small splash of hot water if it becomes too thick before the rice is completely tender.
00:50:0000:10:00Finish and serve
Remove the pot from the heat and stir in 10 ml of toasted sesame oil. Taste and adjust the seasoning with a little more soy sauce or hot water as needed. Ladle the congee into bowls, top with the reserved mushrooms and sliced scallions, and sprinkle with toasted sesame seeds (optional). Serve immediately while the porridge is loose and steaming.
Smart Substitutions
- No shiitake mushrooms? Use oyster mushrooms or add the same weight in cremini mushrooms.
- No jasmine rice? Use another white long-grain or medium-grain rice; the final texture may be slightly more or less creamy.
- Need an alternative to soy sauce? Use tamari for a similar savory profile, and check the label when wheat is a concern.
- Want more substance? Fold in fully cooked edamame or small cubes of firm tofu during the final 5 minutes of simmering.
Tips and Variations
- Use a heavy-bottomed pot to soften the heat and reduce scorching as the congee thickens.
- Give the mushrooms room to brown; if the pot is narrow, cook them in two batches.
- For a stronger ginger note, add a little freshly grated ginger to each bowl just before serving.
What Went Wrong?
- Congee is too thick Whisk in hot water a little at a time until it flows slowly from the ladle.
- Congee is too thin Simmer uncovered for 5 to 10 minutes, stirring often, until the excess liquid reduces.
- Rice is catching on the bottom Lower the heat immediately and stir with a flat-edged spoon, reaching across the entire base of the pot.
- Mushrooms are pale instead of browned Increase the heat slightly and let their released moisture evaporate before stirring again.
Nutrition Estimate
- Fiber: 3 g per serving
- Sodium: 730 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
