Leftover Rice Congee

posted in: Recipes 0

I love over making rice, because leftover rice is just a great ingredient to use. Sure, it dries out a little, but the cook time is reduce by a lot. Using leftover rice for congee is something that works for me. It cooks down fast and has a lot of the same qualities of the traditional congee. i hope you enjoy this time saver.

Leftover Rice Congee

Cook Time40 mins
Course: Breakfast
Cuisine: Chinese
Servings: 2
Calories: 163kcal
Author: SatMorning21


  • 1 ½ cup Chicken broth
  • 1 1/3 cup leftover rice
  • ¼ T Salt
  • ¼ T Ginger
  • 1 TB Soy sauce
  • 1 Green onion chopped


  • Add all ingredients to a pot (except for green onion) and bring to a boil, then reduce heat to a simmer and cook for 40 minutes. It will become thick and creamy. Sometimes, I like to buzz with an immersion blender for a few seconds, then cook another 10 minutes.
  • Scoop into a bowl and sprinkle with green onion.


Calories: 163kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 2408mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1060IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 1mg






























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