Ginger and Scallion Rice Porridge

Name: Ginger and Scallion Rice Porridge
Prep time: 8 min
Cook time: 42 min
Total time: 50 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 95 g Uncooked white rice; 850 ml Water; 12 g Fresh ginger; 25 g Scallion; 2 g Fine salt

Ginger gives this slow-simmered rice porridge a warming aroma, while scallion greens bring a fresh finish. Choose it for a quieter morning with time to let the grains soften, rather than a breakfast you need to carry out the door. Stir more often as the rice breaks down, when the thickening mixture is most likely to catch.

A pale bowl of plain white rice porridge with a ceramic spoon. — Representative photograph · Plain White Congee by NeoBatfreak · Source · CC BY-SA 4.0. Full frame resized without enlargement, compressed as WebP; same-photograph responsive derivatives supplied. Representative white rice congee. The photographed serving has no ginger or scallion garnish; add the seasonings specified in this recipe. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 8 min · Cook time: 42 min · Total time: 50 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

95 g Uncooked white rice
850 ml Water
12 g Fresh ginger
25 g Scallion
2 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Rinse the rice in a sieve. Cut the ginger into thin slices and separate the scallion whites from the green tops.
Bring the rice, water, ginger and sliced scallion whites to a boil. Reduce to a gentle simmer and leave the lid ajar.
Cook until the rice breaks down and the liquid looks cloudy and thick, stirring more often as it thickens.
Remove the ginger slices, season with the salt and divide between bowls. Scatter thinly sliced green scallion on top.

Equipment

Fine sieve, saucepan and knife.

Storage

Serve promptly. If keeping leftovers, cool them quickly, refrigerate in a shallow container and follow local guidance for cooked rice.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Replace the scallion tops with a small handful of sliced chives just before serving. Chives supply a similar mild onion flavor but lose their color if simmered.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.