Congee (Riso Glutinoso)

The great Chinese comfort food — rice simmered into a silky, creamy porridge, served two ways: sweet with honey, strawberries, and goji berries, or savory with soy, peanuts, and scallions.

Amount	Ingredient
3½ oz (100 g)	glutinous (sticky) rice
3⅓ cups (800 ml)	water
	sugar, to taste
	honey, to taste
	fresh strawberries, sliced
	goji berries
	black sesame seeds
	soy sauce
	fresh scallion, sliced
	crushed peanuts

Congee is what Chinese grandmothers make when you're sick, when it's cold, or when you simply need a bowl of warmth. Glutinous rice is simmered in water for nearly an hour until it collapses into a dense, creamy porridge. The magic is in the toppings: this recipe serves it two ways in one pot — a sweet version with honey, black sesame, goji berries, and fresh strawberries, and a savory one with soy sauce, crushed peanuts, and sliced scallions. One base, two worlds.

Ingredient notes: Glutinous (sticky) rice is essential — it breaks down into the dense, creamy texture congee is known for. Regular rice makes a thinner, less satisfying porridge. Rinse the rice twice before cooking. The toppings are flexible — use what you love.

• Medium pot (with a heavy bottom)
• Wooden spoon
• Two serving bowls

1. Rinse the rice (2 min). Rinse the glutinous rice under running water twice.
2. Simmer (45-50 min). Bring the water to a boil, add the rice, and cook over low heat for about 45-50 minutes. Stir from time to time to prevent sticking to the bottom.
3. Check the texture (1 min). When the rice is dense and creamy — no longer individual grains — it's ready.
4. Divide (1 min). Ladle the congee into two bowls.
5. Sweet version (2 min). In one bowl: honey, sugar, black sesame seeds, goji berries, and sliced strawberries.
6. Savory version (2 min). In the other bowl: soy sauce, crushed peanuts, and fresh scallion rings. Serve hot.

• Rinse twice. Excess starch makes the congee gluey rather than creamy.
• Stir from time to time. Glutinous rice loves to stick to the bottom — a stir every few minutes prevents scorching.
• Low heat, patience. The 45-minute slow simmer is what breaks the rice down into silk.
• Stir in one direction. It helps the rice break down evenly and keeps the texture uniform.
• Season the bowl, not the pot. Sweet and savory toppings need separate bowls.
• Serve hot. Congee is at its best steaming, with toppings scattered on top.

Mistake	Why It Hurts	The Fix
Using regular rice	Thin, watery porridge	Glutinous rice only
High heat	Burned bottom, raw top	Low heat, long simmer
Skipping the rinse	Gluey, cloudy porridge	Rinse twice before cooking
Not stirring	Scorched rice	Stir every few minutes
Over-thinning	Soupy congee	Simmer uncovered to reduce
Topping too early	Soggy garnish	Add toppings at the table

• Chicken Congee: Simmer a chicken breast with the rice, shred it, and serve with ginger and scallions.
• Ginger Scallion: Add fresh ginger and more scallions for the classic savory bowl.
• Mushroom Congee: Simmer dried shiitakes with the rice for deep umami.
• Century Egg: The classic Cantonese topping — sliced century egg with ginger.
• Coconut Sweet: Top with coconut milk and mango.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze in portions for up to 2 months.
Reheating	Thin with water or broth and warm gently — congee thickens as it sits.

Congee is endlessly adaptable — pair it with:

• Jasmine tea — The classic companion.
• Sauvignon Blanc — Fresh and herbal with the savory bowl.
• Riesling (off-dry) — Matches the sweet toppings.
• Light lager or rice beer — Clean and refreshing.

Per Serving (about 1½ cups, plain)
Calories	180
Protein	4 g
Fat	1 g
Carbohydrates	40 g
Fiber	1 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is glutinous rice?

A sticky, short-grain rice used across East Asia. Despite the name, it contains no gluten — it's called "glutinous" for its glue-like stickiness.

Can I use regular rice?

It won't have the same dense, creamy texture. Sushi rice is the closest substitute.

How do I know it's done?

The rice should have collapsed into a thick, creamy porridge with no distinct grains — about 45-50 minutes.

Can I make it in a rice cooker?

Yes — many rice cookers have a congee/porridge setting. Use the same ratio.

Is congee meant to be eaten for breakfast?

Traditionally yes — it's the classic Asian breakfast. But it's wonderful any time of day.

• Minestra di Riso e Patate (Volume 3)
• Riso Basmati Sotto Vuoto (Volume 3)
• Riso Fritto Espresso (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.