Rice Porridge (Congee)

Congee is more than just rice porridge, it's a bowl of comfort that has warmed families across Asia for generations. This version uses rich chicken bone broth as the base, transforming simple white rice into a velvety, nutrient-dense elixir that soothes the soul and settles the stomach. The ginger adds a gentle warmth, while the optional toppings let you customize each bowl to your mood. Whether you're recovering from a cold, craving something light yet filling, or simply seeking a meal that feels like a hug, this congee delivers. It's humble, healing, and endlessly adaptable.

Congee is a simple, easy‑to‑digest rice porridge that’s ideal for anyone who’s sick or experiencing vomiting. Because it requires minimal effort from the digestive system, the body can redirect energy toward healing. The warm, nutrient‑rich broth helps sustain you (or a loved one) and supports a quicker recovery.

Preparation Time: 10 Minutes

Cooking Time: 45 Minutes

Serves: 4

Ingredients

1 cup white rice (Jasmine or other variety)

8 cups chicken bone broth

1 - 2 inches ginger, sliced

salt to taste (read caption below)

optional toppings (read notes):

spring onion

toasted sesame oil

soy sauce

carrots, julienne

soft poached egg

chicken

mushrooms

Directions

Rinse the rice

Place the rice in a bowl, cover with water, and gently massage the grains.
Drain and repeat until the water runs mostly clear. This removes surface dirt and excess starch, preventing a gummy texture.

Combine in the Instant Pot

Add the rinsed rice, bone broth, and sliced ginger to the inner pot.
Give everything a quick stir to distribute the rice evenly.

Pressure‑cook

Seal the lid, set the valve to Sealing, and select Pressure Cook / Manual on high pressure for 45 minutes.

Natural release

Once the cooking cycle ends, let the pot sit for 15 minutes before turning the valve to Venting to release any remaining pressure.

Finish & serve

Open the lid, give the congee a gentle stir.
Let it cool slightly (it will thicken as it stands).

Notes

When to Keep It Plain

If you’re currently vomiting or severely ill, do not add salt (or other strong seasonings). Extra sodium can increase fluid loss and exacerbate dehydration, making it harder for your body to retain the moisture it needs.

When You Can Season It

Once the vomiting has stopped and you’re able to tolerate food, feel free to enhance the congee with:

A pinch of salt and pepper (if desired)

Meat that has been cut into very small pieces, the smaller the pieces, the easier they are to digest

Any other mild, soft ingredients you enjoy (e.g., shredded chicken, finely diced carrots, green onion or a drizzle of sesame oil)