This Creamy Congee with Jammy Eggs is my go-to comfort bowl – creamy, soothing rice porridge simmered low and slow until it becomes thick, silky and deeply flavourful. Whether you enjoy it for breakfast, a lazy weekend brunch or a simple “I-need-something-soothing” dinner, this congee is unbelievably easy and endlessly adaptable. Add your favourite toppings, drizzle over your sauces and sink into something warm and nourishing.
I first fell in love with congee on cool mornings when I wanted something warm but gentle – a bowl that felt like a hug. Jammy eggs quickly became my topping of choice because they add richness without overpowering all those beautiful aromatics simmered into the rice. And honestly… once you realise how easy congee is, it becomes one of those “why don’t I make this every week?” recipes.
What Is Congee?
Congee is a traditional Asian rice porridge made by simmering rice in water or stock until it breaks down into something silky, thick and spoon-coating. You’ll find versions of it across China, Vietnam, Japan, Thailand and beyond – each with their own toppings and rituals – but at its heart, congee is simple, soothing comfort food.
As the rice slowly cooks, it softens and releases its starch, turning the cooking liquid into a creamy, velvety porridge. It’s often enjoyed for breakfast, but it’s also the ultimate “feeling under the weather” bowl – gentle, nourishing and endlessly customisable with herbs, sauces, proteins and chilli oils.
Why You’ll Love this Creamy Congee with Jammy Eggs
- Super low-effort – rinse, simmer, done
- Only one pot needed
- Jammy eggs = instant upgrade
- Ultra-comforting for cool weather
- Flexible: make it vegan, vegetarian or gluten-free
- A blank canvas for toppings and sauces
- Meal-prep friendly (fridge + freezer friendly)
Ingredients & Variations
Rice: Use long-grain white rice for a light, silky congee. Swap with short-grain or sushi rice for a creamier finish.
Liquid: A mix of chicken stock and water keeps the flavour balanced. Swap with a vegetable stock to make it vegetarian/vegan.
Aromatics: Fresh ginger and garlic add gentle warmth. Optional: a few slices of spring onion or a splash of soy for extra depth.
Jammy Eggs: Soft-boiled 6-minute eggs add richness. Alternative toppings: shredded chicken, crispy pork, tofu or sautéed mushrooms.
Toppings: Keep it simple with fried shallots, spring onions, coriander, sesame seeds and chilli. Or go bold with chilli crisp, pickled ginger or nori strips.
Vegan: use vegetable stock and swap eggs for tofu
Gluten-free: Use GF stock and tamari
Tips for the Perfect Congee with Jammy Eggs
- Rinse the rice well to remove extra starch and avoid gumminess
- Use a heavy-based pot for even simmering
- Low and slow gives the creamiest texture
- Stir occasionally to prevent sticking
- Crack the lid slightly if it becomes too thick
- Add more water/stock as needed to reach your preferred consistency
- Jammy eggs: 6 minutes = perfect gooey centres
Serving Suggestions
Serve your congee piping hot and load it up with toppings you love. Jammy eggs add richness, while fresh herbs, fried shallots and sliced chilli bring texture and brightness. Don’t skip the condiments, a splash of soy sauce, a few drops of sesame oil or a spoon of chilli crisp pulls everything together.
For a more substantial meal, top with shredded chicken, crispy pork, sautéed mushrooms, or flaked white fish. Congee is endlessly customisable, treat it as your personal canvas.
Storage
Leftover congee thickens as it cools – totally normal! Store it in an airtight container in the fridge for up to 3 days, or freeze for 2–3 months. Reheat on the stovetop or in the microwave, adding a splash of water or stock to loosen it back into its silky, creamy state.
FAQ’s
Can I make congee in advance?
Absolutely. Congee reheats perfectly — just add a splash of water or stock to loosen it back to a silky consistency.
Why is my congee too thick?
Congee naturally thickens as it cooks and cools. Simply stir in extra hot water or stock until it reaches your perfect texture.
Can I use brown rice for congee?
Yes, but it will take longer to cook and won’t get quite as silky as white rice. Short-grain or sushi rice gives the creamiest result.
What can I top congee with?
Anything you love: jammy eggs, shredded chicken, crispy pork, mushrooms, herbs, chilli oil or crunchy fried shallots.
Is congee gluten-free?
Yes — just make sure your stock and soy sauce are gluten-free (tamari is a great option).
More Recipes to Try:
Creamy Congee with Jammy Eggs
Equipment
- Large saucepan or Dutch oven
Ingredients
- 4 cups chicken stock
- 4 cups water (you can use extra chicken stock instead)
- 1 cup long grain white rice, rinsed well
- 2 cloves garlic, finely chopped
- 3cm piece fresh ginger, cut into thick slices
- 4 eggs
TOPPINGS – USE ALL OR PICK YOUR FAVOURITE
- Store-bought fried shallots
- Spring/green onions, sliced or curls
- Coriander sprigs
- Store-bought pickled ginger slices
- Black sesame seeds
- Sliced red chilli
TO SERVE
- Soy sauce
- Sesame oil
- Chilli oil or Chilli Garlic Crisp Oil
Instructions
- Place stock, water, garlic and ginger, into a large heavy based saucepan and bring to the boil. Once boiling, add the rice and a good pinch of salt. Return to the boil then cover with a lid, reduce heat to very low and simmer for 1hr 30 minutes, stirring occasionally until soup is thick and porridge like.
- Meanwhile, cook eggs in boiling water for 6 min. Drain and place into an iced water bath to stop the cooking process and allow to cool. Peel and set aside.
- Divide congee among bowls and top each serve with a halved jammy egg. Garnish with your choice of toppings and serve/drizzle with sauces of choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
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