More Breadcrumbs

Multi-Grain Congee (Chinese Rice Porridge) Recipe

Chichi's Chinese

Home-style Chinese cooking from a real-world home cook.

Chichi Wang
Multi-Grain Congee (Chinese Rice Porridge) Recipe

[Photographs: Chichi Wang]

Note: Wheatberries can be replaced with rye, barley, or other grains as desired. As for garnishes, I like the classics: minced pickles, scallions, cilantro. Season with fish sauce, soy sauce, and sesame or chili oil, if you are not eating your congee with much else.

Read more: Chichi's Chinese: Multi-Grain Congee

  • Yield:serves 4 to 6
  • Active time: 30 minutes
  • Total time:1 1/2 hours

Ingredients

  • 1/4 cup dried lentils
  • 1/2 cup dry short-grain white rice
  • 1/4 cup dry brown rice
  • 1/4 cup steel cut oatmeal
  • 1/4 cup wheatberries (see note)
  • Kosher salt and freshly ground black pepper
  • Garnishes as desired (see note)

Directions

  1. 1.

    Place lentils in a medium saucepan and cover with 3 cups water. Bring to a boil over high heat and reduce to a simmer. Cook until lentils are tender, about 20 minutes. Add white rice, brown rice, steel cut oatmeal, and wheatberries (see note). Add 1 quart of water and bring to a boil. Reduce to a bare simmer and cook, stirring occasionally, until white rice grains and oatmeal are very soft and have thickened the porridge, about 50 minutes. Season to taste with salt and pepper. Ladle porridge into bowls, garnish as desired, and serve.

This Recipe Appears In
Chichi's Chinese: Multi-Grain Congee

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Show 4 Comments