Porridge Vs Congee

Porridge Vs Congee — What’s The Difference?

You’ve probably heard of the numerous sorts of traditional sweet and tasty porridges, but did you realize there’s also a savory and mealy form of this delightful morning item? What’s the difference between porridge and congee? Porridge is a soft cereal that is commonly created by cooking oats or other grains in water or milk. Congee is a Chinese rice porridge that is typically served with savory components such as spices, meat, and vegetables. Read on to find out how these two morning porridges vary, how to cook them, and some of their popular variations!

What Is Porridge?

It is a common misconception that the only way to make porridge is by boiling oats; nothing could be further from the truth.Any soft cuisine that can be produced from grains, beans, or other types of ground meals is referred to as porridge.This straightforward morning food is consumed in various ways around the world and comes in a wide variety in every area.

Porridge is frequently referred to as oatmeal in North America, and it is manufactured from a variety of oats. Additionally, it frequently comes with mouthwatering and sweet toppings like jams, fruit, honey, almonds, and other sauces.For thousands of years, people have eaten porridge in one form or another. It is a wonderful way to start the day and might be one of the earliest dishes in human history.

Milk or water are typically combined to make oatmeal. Heat is used to render the oats, and starch, milk, and water are combined to make an emulsified emulsion. However, the definition of porridge might be a little bit more expansive in other nations, particularly in Asia.

What Is Congee?

Congee is a porridge made from rice and other flavorful ingredients. Congee is a popular breakfast and general comfort food in China. It can be served in a variety of ways, but it is virtually always combined with a range of veggies, meat, and even spices. The lower class is supposed to have invented this meal long ago. Congee was created with the intention of making the most of each component.

Grain was plentiful, and it was normal practice to reuse leftover meals. The plan was to make a healthful and energy-packed breakfast meal out of whatever ingredients were available. Congee was also widely utilized as a therapeutic food, capable of boosting health and providing everything required to combat common ailments.

Despite its preparation method and ingredients, this dish is named porridge because it is cooked in a suspension of rendered grains. The rice is cooked until it becomes mushy, and then the remaining ingredients are added to make an emulsified and tasty concoction.

Characteristics Of Congee

Here are some of its characteristics.


Since congee is simply a combination of soaked and cooked rice with water, it has a bland flavor on its own. When you add savory ingredients, the real magic begins! There are two ways to create congee: sweet and savory. It’s very popular to serve savory congee with a variety of delicious components. Congee, for instance, can be created using just a combination of marinated chicken, vegetables, and overcooked rice.

A combination of exotic and unusual ingredients, such as marinated and poached pork, dried scallops, century eggs, salted duck eggs, and two distinct kinds of rice, can also be used to create complex flavors. Additionally, congee can be prepared by mixing in sweet foods like fruits, nuts, honey, and just about any other sweet, gooey item.

Consider congee as a blank canvas that you may decorate with various flavors. To make a wonderful bowl of congee every time, just strike the right balance between the flavorful components and starchy texture.


Congee has a similar texture to porridge. Its consistency is typically between between runny and thick. Most people describe it as having a silky-smooth texture that is achieved by the use of emulsifying ingredients such as bean curd, often known as tofu. While the consistency of this porridge may change, it will always have the unmistakable glossy, buttery texture for which it is famous!

How To Make Porridge

Breakfast on the run made with customisable, healthy porridge is the best!


1 pound oatmeal (steel cut, rolled, or any other variety of your liking)
2 cups milk or water (or an equal combination of water and milk)
Optional topping(s) (syrup, jam, butter, blueberries, brown sugar, cream, almonds, etc.)


1. Add oats to a small pot that has been heated. Add milk, water, or a combination of the two right away. Simmer the mixture for a short while.

2. To prevent the oats from burning and lumping, cook on medium for around 3 to 4 minutes. Be sure to monitor the temperature!

3. When the oats are the proper consistency, turn off the heat and serve the porridge that has been made.

4. After the porridge has cooled for a few minutes, enjoy! Additionally, you can add syrup, jam, butter, fruit, or any other sweet item as a garnish.


Remember that porridge should be smooth and slightly thick. Because everyone has a different liking for porridge, you can experiment with the cooking time to modify the thickness of the oats.


34 cup soaking white rice (preferably small grain or jasmine rice)
14 pound of julienned pork shoulder
1/2 tsp. cornstarch
One tablespoon of oyster sauce
one tablespoon of vegetable oil
Water in 7 glasses (or chicken broth)
two century eggs (or salted duck eggs, or poached chicken eggs)
3 ginger slices
1/4 teaspoon of white pepper, ground
Salt as desired
chopped cilantro and scallions (to garnish)


Rice should first be washed and drained. After being cleaned, put the rice in a zip-lock bag and place it in the refrigerator or freezer for the night.

2. Use cornstarch, vegetable oil, and oyster sauce to marinate the meat. For at least 20 minutes, place the pork in the refrigerator. Additionally, you could marinate it for the entire night.

3. Put water in a medium-sized pot and bring it to a boil. If you want the congee to have a more potent flavor, you can also use chicken stock.

4. Without defrosting, add the frozen or chilled rice to the mixture in the pot and stir until it begins to simmer once more.

5. Start combining the rice mixture as soon as the saucepan is simmering. Please bear in mind that if you don’t stir the mixture during this step, the rice will stick to the bottom of the pan.

6. Lower the heat to low and keep the congee cooking for at least 15 to 20 minutes. Simply stir the congee occasionally throughout this stage; if it starts to get too thick, add a little water and continue mixing.

7. Julienne the ginger and dice or chop the century eggs into small pieces separately.

8. Add the marinated pork, chopped ginger, and century eggs to the congee after cooking it for 15 to 20 minutes.

9. Gently incorporate and combine each component. Give the mixture 4-5 minutes to cook.

10. Add freshly ground white pepper and salt to taste as a garnish for the congee. Serve it with chopped cilantro, scallion, or any other fresh herb of your choice, and then take a bite.

Related Questions

Porridge, often known as oats, is a delicious breakfast dish. Congee is a savory and sweet Chinese porridge that can be coupled with a variety of toppings. Now that you understand the distinction between conventional porridge and congee, consider the following questions.

How do you eat congee?

Chinese congee is a silky, buttery porridge that is typically eaten with Chinese spoons. This porridge is typically eaten with elaborate porcelain or ceramic soup spoons, but you can eat it with any spoon you have at home. To scoop all of the ingredients, we advise purchasing a spoon with a deeper ladle for the best results!

How to store leftover congee?

Congee is a filling dish, so you may have to cope with leftovers. We recommend storing leftover congee in an airtight container in the fridge at 40°F for 2-3 days. To repair the lumpy texture of the stored congee, add a splash of water or broth before heating it (if necessary).

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