Congee (Rice Porridge)

A low FODMAP congee of jasmine rice simmered in homemade chicken broth with fresh ginger, topped with scallion greens, tamari, sesame oil, and a soft-boiled egg.

Prep 10 min

Cook 1 hr 30 min

Serves 4

Gluten-freeDairy-free

Ingredients

Congee

• 3/4 cup (150 g) jasmine rice
• 6 cups (1.4 L) low FODMAP chicken broth
• 2 cups (480 ml) water, plus more as needed
• 2-inch piece fresh ginger, peeled and cut into thin coins
• 1 teaspoon fine salt, or to taste
• 1/4 teaspoon ground white pepper

Toppings (per bowl)

• 1 soft-boiled egg, halved
• 1 tablespoon sliced scallion greens (green parts only)
• 1 teaspoon gluten-free tamari
• 1/2 teaspoon toasted sesame oil
• A few cilantro leaves
• Chili oil made without garlic pieces (optional)

Instructions

Rinse and toast

1. Rinse the rice in a sieve until the water runs mostly clear. Drain well.
2. Put the rice in a large, heavy pot over medium heat and stir for 2 minutes, until dry and fragrant.

Simmer

1. Add the broth, water, and ginger. Bring to a boil over high heat, stirring once or twice so the rice does not stick.
2. Lower the heat so it simmers gently, set the lid ajar, and cook for 60 to 75 minutes, stirring every 10 to 15 minutes and scraping the bottom, until the grains break down into a thick, creamy porridge.
3. Add hot water, 1/2 cup at a time, if it gets thicker than you like. Remove the ginger coins and season with the salt and white pepper.

Serve

1. Ladle into bowls and top each with a halved soft-boiled egg, scallion greens, tamari, sesame oil, cilantro, and chili oil if using.

Tips & Substitutions

• Soft-boiled eggs. Lower eggs into boiling water for 7 minutes, then into ice water for 2 minutes before peeling.
• Add chicken. Stir in 2 cups (280 g) of shredded cooked chicken in the last 5 minutes and heat until 165°F (74°C).
• Faster pot. In an Instant Pot, cook on high pressure for 20 minutes and let the pressure release naturally.
• Store-bought broth. Most boxed broths contain onion or garlic. Use homemade, or a broth labeled low FODMAP.
• Read the chili oil label. Most chili crisps contain fried garlic or onion; choose one without, or skip it.

Why This Works

Rice. White rice is low FODMAP, and a bowl of congee holds under 40 g of dry rice.

Ginger and scallion greens. Fresh ginger and the green tops of scallions give congee its classic flavor, and both are low FODMAP.

Tamari at a small serve. One teaspoon per bowl seasons the congee well within the low FODMAP serve for tamari.

Storage

Cool leftovers within 2 hours and refrigerate, covered, for up to 3 days. Congee thickens as it sits; reheat with a splash of water or broth, stirring, until steaming hot, 165°F (74°C). Freeze plain congee, without toppings, for up to 2 months.