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Written by Integrative Health Daily Staff



Congee stands as a profoundly gratifying savory rice porridge celebrated across Asia. I turn to this dish for its nourishing simplicity and adaptability. By cooking the rice in broth, it naturally infuses rich flavors, allowing for a minimalist topping approach with just butter and salt or the option to indulge in elaborate combinations like pulled pork, fresh ginger, eggs, chicken, seaweed- the options are almost infinite.
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Lunch, Main Course
Cuisine Chinese
Servings 4


  • 1 Pressure cooker


  • 3/4 cup long-grain white rice rinsed
  • 4 cups chicken or vegetable broth
  • 1 tbps grated peeled fresh ginger
  • sea salt to taste
  • 2 or 3 scallions thinly sliced
  • Furikake seasoning to taste


  • In the pressure cooker, mix together the rice, broth, ginger, and salt. Pressure-cook on high for 15 to 20 minutes, adjusting based on your desired texture—increasing the cooking time yields a creamier consistency.
  • Allow the pressure to release naturally for approximately 10 minutes. Afterwards, set the cooker to the Keep Warm setting until you're ready to serve.
  • Lift the lid and spoon the piping-hot porridge into bowls. Top it with scallions and Furikake. Optionally, add a drizzle of chili oil or any other desired toppings before serving.
Keyword bone broth, dinner, easy, gluten free, soup, vegetarian

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