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It's a versatile comfort food that you can customize to fit your tastes. Julie Hasson, author of the cookbook Vegan Casseroles, joined us to share her recipe for congee:

Easy Congee

Serves 4


  • 1 cup Cal Rose or medium grain rice
  • About 5-6 cups water, or as needed
  • Better Than Bouillon vegan no chicken base

Optional Toppings:

  • Tamari, Soy sauce or Bragg’s Liquid Aminos
  • Sesame or hot chili oil
  • Chili paste
  • Sesame oil
  • Sriracha
  • Sautéed tofu
  • Dry roasted peanuts or cashews
  • Thinly sliced scallions
  • Baby spinach
  • Broccoli (sautéed or added to congee at the last minute)
  • Bok Choy
  • Sauteed mushrooms
  • Shredded cabbage
  • Bean sprouts
  • Cilantro
  1. In a rice cooker with a porridge setting, or a 2- to 4-quart saucepan with lid, combine the rice and 5 cups of the water. Set the rice cooker to the porridge setting and turn on. If using a saucepan, bring mixure to a boil, then reduce to a simmer and partially cover. Continue simmering for about 1 1/2 hours. If using the saucepan, you will need to stir the congee occasionally. If the congee is too thick or stiff, or if you like it slightly thinner, add a little more water as needed. The congee will be soft and porridge-like when it’s done.
  2. Once the congee is finished cooking, I add some vegan chicken bouillon to taste. I also like to add a few handfuls of spinach or chopped fresh broccoli, stir and close the lid for 5 minutes so the vegetables can steam.
  3. Serve the congee hot. Ladle into individual bowls and garnish with toppings of choice.
  4. The leftover congee can be refrigerated for up to 3 days. You can reheat it in the microwave, stirring in a little extra water to thin it out if needed. Adjust seasonings to taste.

Copyright © 2017 Julie Hasson

For more great food information and delicious recipes, visit Julie's blog.