Warm Scallion and Ginger Rice Congee

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A soothing rice congee enhanced with fresh ginger and scallions, perfect for a comforting breakfast or light meal. This Chinese-inspired recipe, ready in about 70 minutes, combines jasmine rice, water, fresh ginger into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 (100 g) jasmine rice
• 6 cups (1.4 L) water
• 20 g fresh ginger
• 2 stalks scallions
• 1 tsp salt
• 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 water runs clear, then drain.
2. Step 2: Peel and slice 20 g fresh ginger thinly and chop 2 scallions finely, separating white and green parts.
3. Step 3: In a large pot, combine rice and 6 cups water. Bring to a boil over high heat, then reduce to low simmer.
4. Step 4: Add the ginger slices and white parts of scallions to the pot. Simmer uncovered for 1 hour, stirring occasionally to prevent sticking, until rice breaks down and congee thickens.
5. Step 5: Stir in 1 tsp salt, 1/4 tsp white pepper, and 1 tbsp soy sauce. Adjust seasoning to taste.
6. Step 6: Remove ginger slices, ladle congee into bowls, garnish with green scallion tops and drizzle 1 tsp sesame oil over each serving.