Congee (Sort of)

I was looking for a way to use fish broth and ingredients I had on hand. Internet searching found a fun site which talked about a rice porridge/soup dish called congee. I thought that sounded like a pretty good way to use the fish broth and combined some of the congee ideas to come up with a very yummy side dish which easily could have been our main dish.

Congee is supposed to be a kind of soup. It is made however thick that the person consuming it wishes it to be. When I made it instead of making a soup consistency I made it more of a casserole consistency (which I felt went better with our dinner). Congee is amazingly frugal with the most basic congee being rice and water. I upped the nutrition value a bit using bone broth and a few veggies. Even with those changes is was still incredibly inexpensive.
Congee Basics
1 cup white or brown rice rinsed until the water runs clear (the idea is to remove most of the starch)
6-12 cups of water or bone broth (depending on how thick you want your congee to be)
Combine the rice and water in a rice cooker (do not fill your rice cooker more than 70% to allow room for cooking). If you do not have a rice cooker you can cook it on the stove top. But for ease of preparation I loved using the rice cooker. 
Add three thinly sliced carrots
Put the cover on the cooker and turn it on. I went back and stirred it every 10 minutes or so to help break down the rice. In this picture I used 1 1/4 cup white rice (I try to make food familiar when I’m trying new things and my family loves white rice. Next time I’ll use brown), 7 cups fish stock and the carrots.
While the rice was cooking I cooked some kale and mushrooms in coconut oil.

When the rice was finished cooking (my rice cooker shut itself off of cook onto warm and it looked good and done). I stirred in the kale/mushroom mixture and 2 teaspoons of coconut oil.

Finished congee

Here is the finished dish. Rich with healthy bone broth, carrots, kale and coconut oil. The options for making this ‘Congee’ are endless and I look forward to making this again.

Have you ever had congee? What was in it?
This post is a contribution to Pennywise Platter at The Nourishing Gourmet
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


  1. Phoebe

    >Hi Millie, glad you found my site fun. I also love the way you improvised to suit your preference. Your congee looks good. Fish broth, rice, kale and mushrooms together, got to taste good. 🙂

    Phoebe from

Leave a Reply

Your email address will not be published. Required fields are marked *