No-Fuss Steamed Congee

Hsiao-Ching Chou
Hsiao-Ching Chou
August 24, 2021
Congee is a Chinese rice porridge that is served with pickles, preserved eggs, and other condiments. The rice usually simmers on the stove or in a rice cooker. With the Anova Precision Oven, you can achieve the right glutinous consistency of congee without having to worry about scorching or having to monitor the water level. Note: Since congee is unseasoned, you will want to serve it with savory accompaniments, such as Chinese-style pickled cucumber or radish, wedges of century egg, pork floss, and/or other condiments.
Prep Time
Cook Time
No-Fuss Steamed Congee
½ cup
medium- or short-grain rice, such as Kokuho Rose
4 cups
¼ tsp
kosher salt
green onion, finely chopped
½ tsp
grated fresh ginger

1. Preheat Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear

2. Pulse Rice

Place the rice in a small food processor or a blender. Pulse for a few seconds at a time to break up the rice grains. Breaking up the grains will help to create the correct glutinous consistency. (If you can find broken jasmine rice at an Asian market, you can skip this step.)
Pulse Rice

3. Add Water

Place the rice in a 2-quart baking dish. Add the water and salt.
Add Water

4. Cook

Place in the oven and cook until thickened, 1 hour.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear
01:00 Timer

5. Add Aromatics

Right before serving, stir in the green onion and ginger.
Add Aromatics

6. Serve

Serve topped with your desired condiments (see note).
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