Ginger Congee

Let's talk rice. I love it. People around the world depend on it for sustenance. In Chinese culture rice represents life and is highly valued. Records show that it has been cultivated for 4,000 years. It is used to make wine, pad Thai noodles, dumplings, fried rice and congee. So what is congee anyway?

Congee is a porridge made of rice. It is known for it healing properties as it is easy to digest and it is also highly nourishing. It can be served when recovering from bouts of diarrhea or irritable bowel syndrome. Congee is also an excellent baby food when transitioning to solids.

With the seasons shifting, I wanted to share this recipe with you so you are ready for a rainy day or when you feel under the weather. It's a treat to wake up to a warm breakfast porridge that has been cooking in the slow cooker all night. Please note that it is very important that you use true sea salt for this dish – pink himalayan, celtic or grey salt work great. Table salt or kosher salt are not going to support health and healing and are not recommended.

You can serve this alone, as a side dish or as a main dish by adding broiled fish, shredded chicken, sauteed vegetables, fried egg, scallions, sesame oil or any topping you can dream up!


  • 1 cup organic white jasmine rice
  • 5 1/2 cups filtered water
  • 1 teaspoon sea salt (pink himalayan, grey, celtic)
  • 1" knob of fresh ginger peeled and cut in half


  • Add all ingredients to a slow cooker.
  • Cook on the low setting over night or for 5-7 hours.
  • Serve warm.
  • Add toppings like broiled fish, fried egg, herbs or gluten free soy sauce as desired.