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Naomi’s Congee Two Ways

  • Author: jewishfoodhero
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 6 1x


an, and Naomi’s own colorful favorite with tomatoes, tofu, pepper, cilantro and plenty of flavored oils.



Shan’s Congee: 

  • 1 cup of rice 
  • 8 cups water (you can use broth or soy milk) 
  • 3 slices ginger
  • Sesame oil (optional)
  • Scallions/Green Onion (optional)

Naomi’s Congee:

  • 1 cup rice 
  • 6 cups vegetable broth or vegan “Chick-un” broth with 2 cups of water (or 8 cups low sodium broth) 
  • 3 slices ginger 
  • 6 small or 2 large tomatoes 
  • ¼ tsp sesame oil 
  • ¼ tsp white pepper 
  • ½ block silken tofu 
  • ¼ cup frozen spinach (or peas) 
  • Soy sauce to taste 
  • Cilantro/Coriander (optional) 
  • Green onion/scallions (optional) 
  • Chili oil (optional)




To make Shan’s Congee:


  1. Rinse the rice until it runs clear.

  2. Slice the ginger length wise. 

  3. Add the rice, ginger and water to a cooking pot on medium high. Every so often, stir so the rice doesn’t stick to the bottom.

  4. Add more water if it’s thickened and the rice isn’t fully cooked. 

  5. When the porridge reaches your desired consistency and the rice is soft, turn off the stove. If the rice is soft, but the texture of the porridge is thicker than you want, slowly pour some water and stir to the desired consistency. 

  6. Serve with scallions, sesame oil, soy sauce, pickled vegetables, or whatever you desire.

To make Naomi’s Congee:


  1. Rinse the Rice until the water runs clear.

  2. Slice the ginger length wise. 

  3. If the tomatoes are small cut in half, if the tomatoes are large cut in quarters. 

  4. Put the rice, broth/water, sesame oil, tomatoes, ginger, tofu, and white pepper in a cooking pot. 

  5. Stir occasionally to prevent sticking. Keep an eye on it, add water if it’s thickened and stir, add water or soy sauce to taste.

  6. 5 minutes before the congee is done, add spinach/peas. Adjust taste and texture according to preference. 

  7. When it’s soft at 35 minutes, take it off the heat and serve, top with cilantro and chili oil or whatever you prefer.

Keywords: Congee

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