Servings: 2 bowls of congee

Prep time: 5 minutes

Cook time: 60 minutes


3/4 cup of rice

4 cups of liquid (I use 2 cups of water and 2 cups of broth) 

2 tbsp of lemon juice

Seasoning of your choice: red pepper flakes, S+P, and garlic powder (optional)


  1. Add rice (here: Lotus Foods jade pearl rice) to bone broth, water, and lemon juice (or use whatever stock you prefer) in a medium-sized pot.

  2. Bring water to a bowl then reduce to simmer (low) and cover.

  3. Check occasionally and stir to make it fluffier.

  4. After 45 minutes to an hour, most of your fluid will be absorbed and the rice will be creamy. Add seasonings at this time (here chili flakes, garlic powder, and ginger). 

  5. Add desired toppings. Here: 

    • microgreens

    • avocado

    • Everything But the Bagel seasoning

    • kimchi

    • coconut aminos

    • medium-boiled egg

    • red pepper flakes


Rice can be uncooked or previously prepared, the above recipe is for uncooked rice. If you use last night’s leftover rice, the cooking time will decrease to roughly 20-25 minutes and use half the quantity of liquid.

Serve immediately or save for later. To reheat, add 1 cup of water and low-simmer for ~20 minutes.

You can microwave, but it’ll dry it out a little