Congee is a hot rice porridge eaten all over Asia, usually for breakfast. The meltingly tender rice makes a luscious base for a wide variety of toppings, so feel free to improvise and add to the suggestions below. For creamier results, double the liquid (you can use half vegetable broth, half water), and simmer the congee for 30 to 40 minutes. 

Already have some cooked brown rice in the fridge? Use 3 cups, and skip Step 1.

By Mary Margaret Chappell,


  • 1 cup dried brown rice
  • 1 14-oz. package extra-firm tofu, drained and cut into cubes
  • 8 oz. sliced cremini mushrooms
  • 3 cups mushroom or vegetable broth
  • 1 tablespoons reduced-sodium soy sauce
  • 3 slices fresh ginger root
  • 2 cloves garlic, minced (2 tsp.)
  • 2 scallions (green onions), thinly sliced
  • Sesame seeds, for garnish


  • Cook brown rice according to package directions. Set aside.
  • Preheat the oven to 400˚F, and line 2 baking sheets with parchment paper or silicone baking mats. Spread tofu cubes on one baking sheet and mushroom slices on the other. Roast 10 minutes. Flip tofu cubes and mushroom slices, and roast 8 to 10 minutes more or until browned on the edges.
  • Meanwhile, bring the rice, broth, soy sauce, ginger, and garlic to a simmer in a large saucepan. Simmer, partially covered, 10 minutes, or until rice is soft and has absorbed some of the broth. Spoon the congee (rice) into bowls, and top with roasted tofu cubes, mushrooms, sliced green onions, and sesame seeds.

Comments (13)

(5 from 6 votes)

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Lisette Davidson

Interestingly for my first ever attempt, I just put in one cup of brown rice and 7 cups of water and salt and then just boiled and simmered it for around 3 hours, and it was delicious. I added some cinnamon, brown sugar and ginger as a little sweet later on. Then I got adventurous and my daughter and I added completely different things to a bowl and we really enjoyed experimenting. She agreed with me that this is one of the most comforting things I have ever tasted, and we both currently have a bit of a very nice indeed!


Used better than bullion. Had to use frozen tofu since my fridge decided to freeze it… thawed it, brushed it with some diluted better than bullion and toasted them. Used leftover rice which made it faster to prep. Pretty good. Added 2 dried red chilis. Could use more for my spice level. Love the idea of topping with Kimchi. It’s a versatile dish that’s relatively simple and good. Appreciate having it and will make again.


I’m making this as I write, and can hardly wait because it smells amazing! However, the cooking times in the recipe I’m having to double or triple. Maybe it changes with elevation, like baking does?


I'm finding the same thing. The only thing I can think of is that they use 2 cups of broth to prepare the rice (instead of water) and then the last cup to soften the rice mixture. Still playing with this one since it's so yummy. Added Sriracha, sesame oil, and soy to the mushrooms and tofu. Added red pepper flakes to the rice mix. Very good!


This looks absolutely delicious! I've been looking for a congee recipe and am so happy to have found this one. But, I don't see ingredients or instructions for the broth. Where will I find them?


Are there ingredients instructions for the broth?


Ann, I just used the vegan version of “Better Than Bouillon” from the store, but there is a homemade vegetable broth recipe in the FOK cookbook.


This is really delicious! I can’t digest large quantities of fruit / fructose so most breakfast recipes are off the table for me. This one is so yummy and nourishing. I added a teaspoon of honey, a sprinkle of cinnamon, a tsp of coriander powder, and a tsp of onion powder for an extra boost of flavor. So tasty and I love how light it is!


I love this topped with kimchi! Makes a hearty, savory breakfast.


I used leftover brown rice added raisins, granny smith apple, pumpkin seeds and ground flax seed with 1/2 c. of unsweetened vanilla almond milk. spiced it with cinnamon


This was excellent. As suggest by Jackie (thank you!), I coated the tofu with 1 tbs of Braggs, a drizzle of sriracha and a tsp of roasted sesame oil: yum.


Pretty simple, easy, and healthy! Just a tad bit bland so I used a little bit of Chinese five spice on the mushrooms. I feel like it's missing something... not sure what but still good!


A squirt of sriracha, dash of soy sauce, and an little sesame oil really amp up the flavor. Also recommend: chopped peanuts and cilantro. Congee is like the Asian version of oatmeal. It’s all about the toppings!

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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