Easy Rice Cooker Congee

Easy Gluten-Free + Vegan Congee | Rosemary, Salt + Thyme

This is a delicious Chinese comfort food dish that makes a great week night dinner. It’s also great to make for dinner parties, where guests can customize their bowls with a variety of toppings.


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
Sautéed tofu
Dry roasted peanuts, cashews, or almonds
Thinly sliced scallions
Baby spinach
Broccoli (sautéed or added to congee at the last minute)
Bok Choy
Sauteed mushrooms
Shredded cabbage


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 mixture 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.

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.

Serve the congee hot. Ladle into individual bowls and garnish with toppings of choice.

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.


Gluten-Free + Vegan