Classic Cantonese Congee with Ginger and Scallions

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A smooth and comforting rice porridge slowly simmered with fresh ginger and topped with scallions, an iconic Cantonese breakfast staple. This Chinese recipe, ready in about 65 minutes, pairs jasmine rice, water, fresh ginger, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup jasmine rice
• 6 cups water
• 3 slices fresh ginger, sliced thin
• 1 tsp salt
• 2 tbsp scallions, thinly sliced
• 1/4 tsp white pepper
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Step 1: Rinse 1/2 cup jasmine rice under cold water until the water runs clear, then combine it with 6 cups water and 3 thin slices fresh ginger in a large pot.
2. Step 2: Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 1 hour, stirring occasionally to prevent sticking, until the rice breaks down into a creamy porridge consistency.
3. Step 3: Remove and discard the ginger slices, stir in 1 tsp salt, 1/4 tsp white pepper, and 1 tbsp soy sauce for seasoning.
4. Step 4: Ladle the congee into bowls, drizzle 1 tsp sesame oil over each, and garnish with 2 tbsp thinly sliced scallions before serving hot.