Some rice cooker models have a congee or porridge setting. In this case, you can easily use this function to make a congee.
Without a porridge program, use the cooker only if its manual gives a congee method. Otherwise make congee in a saucepan; excess liquid and starch can cause boil-over in an unsuitable rice cooker.
Let’s take a look at both options in closer detail.
Steps to Make Congee in A Rice Cooker with The Congee or Porridge Option
Use the following preparation notes alongside your model’s approved congee recipe, capacity and cooking instructions.
In this case, you can add the ingredients to the cooking pot and enable the Congee or Porridge setting. The rice cooker takes care of the rest.
Here are the steps.
1. Measure the Rice and Wash It
You can make congee using any variety of rice. But the commonly used variety is jasmine rice.
Measure the adequate quantity of rice for congee using the measuring cup that comes with the rice cooker.
After measuring the rice, wash it thoroughly.
Place the rice in a mesh vessel or colander and rinse it with water till the water runs clear.
You can squish and swirl the rice to get rid of any dirt.
This process will also eliminate the excess starch and prevent the rice grains from becoming sticky.
2. Fill the Rice Cooker with An Adequate Quantity of Water
Some cookers have a separate porridge water scale. If yours does not, measure the liquid as the manual directs.
The water level indication will be different for rice and other ingredients.
You will need more water for congee than is needed for rice. Hence, it’s important to choose the right level indication.
Add rice to the pot. Then, fill it with water till the corresponding level in the indicator column for porridge.
So, if you are using 1 cup of rice, fill the pot with water till the porridge water indicator mark 1.
3. Add Seasonings and Other Ingredients
For plain congee, season the water with salt and stir it before switching on the rice cooker.
If you would like to add other ingredients like vegetables or pieces of meat, there are two options.
Use only the additions and amounts allowed by the approved recipe.
Add ingredients only as the approved recipe directs. Do not open a pressurized cooker mid-cycle, and verify meat or poultry reaches its safe internal temperature rather than judging by the rice alone.
If you want your congee to be more flavorful, replace water with broth or stock.
Do not add flour or other thickeners unless the cooker’s recipe permits them; thick, foamy mixtures can interfere with venting.
Keep any changes within the manual’s ingredient and capacity limits.
4. Enable the “Congee” or “Porridge” Setting
Once you add all the ingredients to the cooking vessel, close the lid of the rice cooker.
Then, plug in the rice cooker and enable the Congee setting.
The appliance will now start cooking. The cooking time will depend on the rice cooker model and the amount of rice.
Let the program run according to the manual, with the steam outlet unobstructed.
5. Finish Cooking and Serve Safely
At the end of the approved cycle, follow the manual’s stopping and lid-opening instructions. Do not assume every model automatically turns off or permits Keep Warm for porridge.
The congee is ready to serve at this stage.
You can open the lid and stir the congee once. Then, transfer it to a bowl and enjoy it warm.
Serve congee promptly. Do not assume Keep Warm is suitable: some rice-cooker manuals specifically exclude porridge from warm holding.
If the manual permits holding this dish, verify that it stays at 140°F or above. Otherwise refrigerate it promptly in shallow containers.
However, if you store the congee at room temperature, it will spoil much faster.
Steps to Make Congee in A Rice Cooker without The Congee Option
A regular rice cycle is not a universal substitute for a porridge program. Do not use a generic 1:8 ratio, two-thirds fill rule or uncovered 45-minute workaround unless the manufacturer provides that method for your model.
If your manual includes a congee recipe without a dedicated button, follow its maximum rice amount, liquid quantity, lid position and stopping instructions exactly. Never interfere with a pressure lid or steam vent.
If no approved method is available, use a saucepan and a suitable stovetop recipe. This lets you control simmering and stirring without misusing the rice cooker.
When adding meat or seafood, cook it to the appropriate safe internal temperature: poultry to 165°F and fish to 145°F. Soft rice alone does not establish that every ingredient is ready.
Serve promptly or use approved hot-holding equipment that keeps the food at 140°F or above. Refrigerate leftovers within two hours, or one hour above 90°F; do not leave congee cooling in a switched-off cooker.
For a different rice dish, our guide to rice cooker models for pegao explains why cooking features vary by model. A setting for crisp rice is not a substitute for a congee method.
