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How to Cook Porridge/Congee (Stove-top Method)

How to cook porridge

Note that the amount of rice used for cooking porridge will be slightly less than the amount for cooking rice, at least for me. For example, I usually cook 1 cup of rice for 2-3 persons, but when I’m cooking porridge, I cook 3/4 cup of rice instead.

How to Cook Porridge

Anytime the water runs dry (you will hear 'popping' sounds), just add hot water to keep the porridge watery and simmering.

If you leave the pot of cooked porridge for some time, you will realise that the rice grains will soak up all the water. Just add hot water, mix well with a ladle and if you like, bring to a simmer again before serving.

Serves: 4

Prep Time: 5 mins

Cook Time: 30 mins


  • 1 cup rice
  • 2 litres water (estimated)


  1. Wash rice grains, use your hand to give the water a few swirls and discard rice water.
  2. Fill pot with water. Cover with lid and bring the pot to a boil, then reduce heat to a low simmer. Leave the lid partially opened.
  3. Every 10 minutes or so, use a soup ladle to gently scrap the bottom of the pan to loosen and dislodge the rice grains that stick to the bottom.
  4. Cook the porridge according to the consistency you like. If you still want to see the rice grain, it usually takes about 20 minutes. Another 10 minutes and the grains separates. Simmer even longer for a more watery, finer and more congee-like consistency.

Noob Cook Tips

  1. If you want to be fancy, you can also add ingredients for naturally sweetening the porridge, such as dried scallops, soy beans, carrots, ikan bilis and red dates.
  2. You can use the water for washing the rice grains to water plants (but don't keep the water for too long as they may turn moldy).

Leave a Comment

52 Responses to “How to Cook Porridge/Congee (Stove-top Method)”

  1. Shelly — January 3, 2013 @ 2:55 am

    Thank you so much for sharing! My mom used to make this for me when I was sick (with a little mango pickle to clear the sinus!), so this really brings back memories :)


    • ricohflex replied: — April 1st, 2013 @ 3:45 pm

      No need to apologise.
      You taught a useful thing.
      It is simple to those who know. Difficult for those who do not know.


  2. May — May 31, 2013 @ 10:58 pm

    Thank you for sharing your tutorial!… I’ve been looking for a simple receipe and I’ve only come across really fancy ones.


  3. Tiani Chan — June 10, 2013 @ 11:11 am


    my name is Tiani and I am 12.
    I wanted to make my mum congee because she was sick and with the help of this recipe it worked!

    Thank you so much! it may be simple but it has helped ^^


    • Tiani Chan replied: — June 10th, 2013 @ 11:13 am

      Also i didn’t use long grain rice, I used i think it was short but still worked well!


  4. Jonathan Wong — November 28, 2013 @ 6:41 am

    Thanks so much for making this guide. One of my aunts always use to make this for me whenever I would visit, but I’ve always been curious on how to actually make it for myself. I cooked some up for the white side of my family the other day so they could give it a try and they loved it. :) Connection through food – it’s a beautiful thing. Thanks again, Wiffy. You’re wonderful.



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