Lemongrass Scented Congee

Congee is a rice porridge that is a staple dish in many Eastern households. Eaten as a satisfying breakfast, lunch or dinner, Congee is a great way to stretch a small amount of food and may be flavoured dozens of different ways. Use this recipe as a canvas for your own unique congee creation. Whether you prefer savoury or sweet, congee flavours can be elevated by adding a variety of garnishes like cooked seafood or meats, vegetables or fruit.


1 stalk lemongrass, cut into 3 pieces 1
6 cups water (approx.) 1.5 L
3/4 cup uncooked, U.S. long grain white rice 175 mL
3 tbsp Chinese rice wine (mirin) or medium sherry 45 mL
1 tsp minced ginger 5 mL
1 tsp salt 5 mL
1 kaffir lime leaf 1


Use the dull side of a heavy knife to press down on the lemongrass and crush slightly. Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 16-cup (4 L) Dutch oven. Place over high-heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1-1/2 hours or until the consistency of porridge. Stir often during last 1/2 hour of cooking to prevent sticking.

Discard the lemongrass pieces and lime leaf. The congee will continue to thicken as it stands so adjust the consistency by adding extra hot water if necessary. Top with preferred garnishes and serve warm. Reheats well (add a little hot water as needed to adjust consistency).

Makes 4 servings.


  • For savoury shrimp congee: stir in 2 cups (500 mL) cooked, diced shrimp and top with sliced green onion and chopped peanuts.
  • For a sweet coconut congee: stir in 1 cup (250 mL) toasted, sweetened shredded coconut, 2 tbsp (30 mL) honey and top with thinly sliced fresh mango.

Source: www.riceinfo.com

Nutritional Information

Per Serving (Size) 1/4 recipe (Congee alone)

  • Calories - 147
  • Fat (g) - 0
  • Protein (g) - 3
  • Carbs (g) - 33
  • Fibre (g) - 0
  • Sodium (mg) - 691

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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