Ginger Scallion Congee Recipe
A warm, nourishing bowl of ginger scallion congee is the perfect comfort food. Made with simple ingredients, this traditional rice porridge is slowly simmered until the grains break down into a silky, creamy consistency. Fresh ginger, scallions, and garlic add aromatic depth, while stock or broth creates a flavorful base. Each ingredient in this warming recipe contributes comfort and nourishment with every bite.
I like to make a large batch of this so my husband and I can enjoy it for a couple days. Feel free to cut this recipe in half if you prefer a smaller portion. Here’s what you’ll need….
Ingredients:
• 1 cup organic white rice (jasmine or short-grain)
• 1 cup organic millet
• 16-20 cups water or bone broth or chicken stock (I usually do half water, half broth or stock)
• 3-6 medium scallions, thinly sliced (I like to use both the white and green parts, we’ll use some for cooking and some for garnishing at the end)
• 1-2 tablespoons grated organic ginger
• 1-2 cloves grated organic garlic
• a few pinches of high quality salt (I love vera salt, use code KELLEY for a little discount)
• fresh lime juice (save this for the very end to finish your dish, if you add it too early the excess heat can cause the lime juice to turn bitter)
Instructions:
1. Prep your rice and millet.
This step is optional but I always like to parboil my rice which removes about 54% to over 70% of inorganic arsenic from the grain. Simply bring 1 cup rice per 4 cups water to a roaring boil for 5 minutes, strain, then briefly rinse in strainer with cool water.
In a separate smaller pot, gently dry toast your millet over medium heat for 3-5 minutes, stirring frequently to ensure and even toast.
2. Combine the ingredients.
In a large saucepan or heavy-bottomed pot, gently sauté the grated ginger and garlic in a small amount of ghee, over low to medium heat.
Transfer the parboiled rice and toasted millet to the same pot, then add your water and or broth, and the white parts of the scallions (we’ll add in the green parts a little later on).
3. Bring to a boil.
Bring the mixture to a boil over medium-high heat.
4. Simmer until creamy.
Reduce the heat to low and partially cover the pot. Simmer for 30–45 minutes, or up to 1 hour, stirring frequently and scraping the bottom of the pot to prevent sticking or scorching. Continue cooking until the grains break down and the congee reaches a thick, velvety consistency.
5. Stir for a silky texture.
Use a wooden spoon to vigorously stir the congee, breaking down any remaining rice grains until the texture is smooth and creamy.
6. Season and serve.
Add in the green part of the scallion, and season with salt. You can always add in some garlic powder and onion powder for extra flavor if desired. Ladle into bowls and garnish with more scallion greens and a a squeeze of fresh lime juice.
7. Add protein (optional).
I love to add 1 or 2 jammy eggs if I’m having this for breakfast, or I’ve even added some grilled chicken and enjoyed it for lunch or dinner.
Tips for the Best Congee:
Adjust the consistency: Use 16 cups of liquid for a thicker porridge, or 20 cups for a looser, more traditional consistency. You can add extra hot water or broth as needed during cooking. Feel free to cut these measurements in half if you want to make a smaller batch of congee.
Stir regularly: Frequent stirring helps release the rice’s starches, creating a naturally creamy texture.
Customize: I love to add a generous squeeze of lime juice and freshly cut scallion sprinkled on top upon serving but feel free to add different flavor options such as tamari, lemon juice, sesame oil, freshly grated ginger, etc.
Enjoy it fresh: Congee will thicken as it cools and when refrigerated. Stir in a little water or broth when reheating to restore its creamy consistency. Best enjoyed within 3-4 days.
A Practical Nutrition Tip: Combining jasmine rice and millet with ginger, scallions, lime, and a protein-rich broth creates a meal with carbohydrates, plant compounds, and varying amounts of vitamins and minerals. For a more balanced bowl, add shredded chicken, tofu, or an egg and adjust the salt to taste.
