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Food & Home

Breakfast Congee with Egg, Avocado, and Scallion

“Congee (also known as jook) is a deeply satisfying savory rice porridge found throughout Asia—and a lush answer for those who crave a warm, creamy breakfast (or anytime meal) that isn’t sweet. I’ve learned to lean on this dish because it’s nourishing and easy to make, and infinitely adaptable. Cooking the rice in broth builds flavor right in, leaving you free to keep the toppings simple (butter and salt), or go all-out with pulled pork, fresh ginger, wild mushrooms, or more.” —Copeland

SERVES 4

¾ cup long-grain white rice

4 cups chicken or pork broth

1 tablespoon grated peeled fresh ginger

1 pinch fine sea salt

4 large eggs, fried or soft-boiled

1 avocado, peeled and sliced

2 or 3 scallions, green and white parts thinly sliced

chili oil, for serving

1. Soak the rice in water for 15 minutes and then rinse until the water runs clear; drain.

2. Combine the rice, broth, ginger, and salt in the inner pot of the pressure cooker. Pressure-cook on high pressure for 15 to 20 minutes, depending on the texture you want—the longer you cook the rice, the creamier it will become.

3. Let the pressure release naturally (about 10 minutes), then leave the cooker on the Keep Warm setting until you are ready to serve.

4. Open the lid. Spoon the porridge into bowls and serve steaming hot, topped with eggs, avocado, and scallions. Drizzle with the chili oil, if using, or with any other toppings you desire.

Get a Head Start
Porridge is the perfect candidate for using your pressure cooker’s timer setting. Program the timer at night using the Delay Start setting so you can wake up to creamy and literally instant porridge the next morning. (You can do the same thing in most modern rice cookers or multicookers, using the timer and the Porridge setting.)

For the Slow Cooker
Butter the interior of the slow cooker (grains and porridges tend to stick). Cook the congee on low for 4 hours.

Reprinted with permission from Instant Family Meals by Sarah Copeland, copyright © 2020. Photographs by Christopher Testani. Published by Clarkson Potter, a division of Penguin Random House, LLC.