Overhead view of congee with spinach and shiitake mushrooms in a white bowl.

Congee with Spinach & Shiitake

Enjoy this traditional Chinese rice porridge made with U.S.-grown long grain rice. Recipe created by Jill Fergus @FEEDTHESWIMMERS in partnership with Think Rice & The FeedFeed.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    1 hr 30 min
  • Total Time
    1 hr 40 min


  • 1 cup U.S. long grain white rice
  • 8 cups vegetable stock
  • ½ ounce knob of ginger, peeled & sliced
  • clove of garlic, sliced
  • 1 teaspoon sea salt

For Garnish/Mix Ins

  • 2 large handfuls baby spinach
  • 2 large shiitake mushrooms, sliced
  • 1-2 scallions, sliced
  • sesame oil
  • soy sauce of gf tamari
  • sesame seeds
  • cilantro and/or parsley
  • chili sauce (with garlic)
  • flaky sea salt
  • fresh ground pepper


  • In a 4 qt (or similar) heavy bottomed pot, add rice, ginger, salt and stock and bring to a boil. Reduce heat to a simmer, stir well and cover. Cook for about 90 minutes, stirring occasionally to prevent any rice from sticking to the bottom and burning. Finished product should be nice and creamy. If thicker than you like, adjust with additional heated broth or boiled water (you want to maintain temperature).
  • Remove ginger if thick sliced, you may allow it to stay of you love it. Stir In spinach and adjust salt and pepper to taste. Drizzle soy sauce and sesame oil and garnish as you like!