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Brown Rice Congee

Hands-on time 1 hr, 58 mins
Total time 3 hrs, 13 mins

Serves 6

For me, congee—a soupy rice porridge with variations all over Asia—is one of the top three most comforting foods ever, up there with chicken and dumplings and meat loaf. I’d always had it made with white rice, but it’s also delicious with brown rice; just be sure to use short-grain brown rice. It will seem like you’re using a ridiculously large amount of liquid, but trust me, be patient, and go with it. The soup is creamy, rich, savory, and about the best thing to eat when you’re chilled or a little under the weather. Leftovers topped with a poached egg for breakfast? Be still my heart!


  • 1 tablespoon canola oil
  • 3/4 cup chopped green onion bottoms (white and light green parts)
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups unsalted chicken stock (such as Swanson)
  • 4 cups water
  • 1 cup uncooked short-grain brown rice
  • 2 pounds bone-in chicken thighs, skinned
  • 1 teaspoon kosher salt
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1/2 cup chopped green onion tops (dark green parts)

Nutrition Information

  • calories 298
  • fat 9 g
  • satfat 1.4 g
  • monofat 3.7 g
  • polyfat 2.4 g
  • protein 24 g
  • carbohydrate 29 g
  • fiber 2 g
  • sugars 1 g
  • Est. Added Sugars 0 g
  • cholesterol 86 mg
  • iron 2 mg
  • sodium 635 mg
  • calcium 52 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add canola oil; swirl to coat. Add green onion bottoms and ginger; sauté 2 minutes. Add stock and next 3 ingredients (through chicken); bring to a boil. Cover, reduce heat, and simmer 1 hour.
  2. Remove chicken from pan; cool slightly. Remove meat from bones; discard bones. Shred meat; cover and set aside in refrigerator.
  3. Continue simmering rice mixture, uncovered, an additional 1 hour 45 minutes, stirring occasionally, or until rice is broken down and mixture is very creamy. Stir in salt.
  4. Spoon about 1 cup rice mixture into each of 6 bowls. Drizzle 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon Sriracha over each serving. Divide chicken evenly among servings; sprinkle evenly with green onion tops.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;