Ginger Congee

Congee, rice soup, is a delicious breakfast, light meal or any-time snack. Select the ingredients you add to make it suitable for your diet.

I was first introduced to congee when I was visiting my mother in Hobart, Tasmania. We went out for breakfast at the café Tricycle in the famous Salamanca Wharf area. It has an interesting, small and changing menu utilising seasonal and local ingredients, an approach for which Tasmania has become well known. We both had the rice soup, a familiar habit of my Mum’s as she enjoys soup at all times of day (as children, my siblings and I used to come home from school frequently to bowls of thick vegetable soup that had been simmering most of the day).

This is an Asian dish and often served in that part of the world for breakfast. It can be compared to porridge or gruel because the rice is broken up with cooking, giving it a smooth texture. To this, many combinations of ingredients can be added; those listed below and their quantities are a guide only.

Cook rice specifically for your soup or use pre-cooked rice for a quicker preparation. To a cup of cooked rice add a cup of water and cook for 10 minutes or until the rice ‘blooms’, ie starts to swell and split. Ginger is not essential for congee; but do add tasty ingredients or it will be very bland and uninteresting, eg various herbs, sauces and oils.

Diets for which Ginger Congee is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 10 mins | Cook: 20 mins | Serves: 2+

1tbsp ginger
1/2 tbsp oil
1/2 cup basmati rice
2 cups water
1/2 tsp salt
1 hard boiled egg, chopped (not Egg Free or Vegan)*
2 tsp chilli sauce**
2 tbsp sweetcorn (not Fodmap)***
1/2 cup bean shoots
2 tsp sesame oil (not Nut Free)****
coriander leaves


RINSE the rice until the water runs clear.
PLACE the oil and ginger in the saucepan and, over a gentle heat, cook the ginger 3-5 minutes until the aroma develops.
ADD the rice, salt and water and bring to the boil.
LOWER the heat to a simmer and cook for 20 minutes.
CHECK the texture of the rice which should ‘bloom’, ie swell and split.
ADD more water if necessary to give the required consistency for a thick soup.
SPOON rice into a large bowl and add ingredients: egg, bean shoots, sweetcorn and coriander leaves. (Place the ingredients gently on the top of the rice soup to make the dish look visually appealing.)
POUR on chilli sauce and sesame oil (or other flavourings).


– Hot


* Egg Free and Vegan diets, substitute egg with tofu and crushed peanuts.
** Ensure any sauces added are Gluten Free. (My Sweet Chilli Sauce recipe is Gluten Free.)
*** Make vegetable choices suitable for Fodmap, eg spinach, grated carrot, sliced fennel or green beans.
**** Nut Free diet do not add sesame oil.

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