A soul-soothing, family-approved congee made with simple ingredients and a story behind every spoonful

There’s something undeniably comforting about a a warm bowl of vegetarian rice porridge. Across so many cultures, it’s the dish you turn to when you’re sick, tired, or simply in need of something gentle and nourishing. This vegetarian rice porridge is exactly that. Made with jasmine rice, tender vegetables, and a flavorful base of vegetable broth and water, it’s both light and satisfying—perfect for cooler days, recovery meals, or Meatless Mondays with the family.

It’s my plant-based spin on a Chinese rice porridge, also known as congee, which is traditionally simmered low and slow until the rice breaks down into a creamy, almost soupy texture. I’ve added sautéed onion, garlic, carrots, zucchini, mushrooms, and squash for layers of flavour and nutrition. And the real magic? The toppings. A drizzle made with soy sauce, sesame oil, olive oil, maple syrup, and chili oil, finished with a sprinkle of sesame seeds and seaweed, takes this humble dish to another level.

A Healing Dish With a Past

Now, I don’t mean to ramble on about my cult story… but if you’ve been following this blog for a while, you know every recipe I share carries a story. And this one is no different.

I first learned how to make this version of congee during my time in a community that many would call a cult. It was the dish we’d eat after fasting—something simple, gentle, and full of warmth. After I left that chapter of my life, I never made this recipe again. In fact, I never cooked it for my family at all.

But just last week, I wasn’t feeling so well. And out of nowhere, I craved this exact bowl. Something about its porridge consistency, the softness of the rice, the scent of broth simmering on the stove—it was calling me. So I made it. And we had a friend over that evening. Everyone—my kids included—devoured it.

This vegetarian congee recipe ended up being more than just dinner. It became a moment of quiet healing, a reminder of how far I’ve come, and a new family favourite. Sometimes food really does that—it brings us full circle.

Why This Vegetarian Rice Porridge Is the Ultimate Comfort Food

This recipe checks all the boxes for what I consider the perfect recipe:
✔️ Minimal prep
✔️ Budget-friendly
✔️ One large pot, little fuss
✔️ Comforting, filling, and nourishing
✔️ Suitable for kids and adults alike

Here’s why it’s a great meal choice:

• Gentle on digestion – Rice porridge is easy to absorb, making it ideal for recovery days or sensitive tummies.
• Versatile – Use whatever veggies you have on hand. Zucchini, mushrooms, carrots, and squash work beautifully here.
• Flexible broth options – Use vegetable broth (here’s my homemade version), or try beef or chicken broth if you want extra collagen.
• Nutritious – Packed with vitamins and fibre, and easily boosted with nutrient-rich toppings.

Did you know? Warm rice porridge has been shown to support gut health, especially when made with low-irritant ingredients and slow-cooked to break down starches. Here’s a helpful scientific overview on how warm, starchy meals can promote digestive comfort.

Ingredients That Make It Shine

This dish keeps things simple and nourishing with pantry-friendly ingredients:

• White rice (I use jasmine rice, but brown rice congee also works if you want more fibre)
• Vegetable broth, beef, or chicken broth for depth and optional collagen
• A mix of fresh veg: mushrooms, zucchini, carrots, potatoes, and yellow bush scallops
• Aromatics: onion, garlic, and a pinch of salt
• 8 cups of water for the base

The cooking process is gentle and straightforward, simmering slowly until the rice softens and the flavours meld.

Toppings: Where the Magic Happens

Once the porridge reaches that silky porridge texture, it’s time for toppings. This is where you can tailor it to your mood or dietary needs.

Try this flavourful drizzle made from:

• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp olive oil
• 1 tsp maple syrup
• 1 tsp chili oil

Finish with:

• A sprinkle of sesame seeds
• Seaweed flakes
• Sliced spring onions
• Optional: pickled vegetables or a soft-boiled egg if you’re not vegan

These additions not only add texture and depth, but they make the bowl feel restaurant-worthy.

Cooking Tips for the Right Consistency

• Use a rice cooker, slow cooker, or a large pot depending on what you have
• Simmer on medium heat and stir often to avoid sticking
• Add water as needed to achieve the right consistency—some like it thicker, some like it soupier
• If using leftover rice, cut back on the water and shorten the cooking time to around 10–15 minutes

A Comforting Dish for Any Occasion

I love serving this porridge on days when the weather’s gloomy, or someone in the house is feeling unwell. It’s warm, it’s easy on the belly, and it has this way of making you feel looked after. Best of all, it’s now part of our family’s list of favorite comfort food meals.

Whether you’re searching for a vegan congee recipe, a Chinese version with a twist, or just a way to use up that cup of rice in your pantry, this is a delicious recipe you’ll want to make again and again.

Print Recipe

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Comforting Vegetarian Rice Porridge (Jook/Congee Recipe)

Author: Flora

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 6

Best Season: Suitable throughout the year, Winter, Fall

Description

This vegetarian rice porridge is a gentle, soul-warming dish made with jasmine rice, sautéed veggies, and your choice of vegetable, chicken, or beef broth. Simmered slowly for the perfect porridge texture and finished with a savoury soy-sesame drizzle, it’s the ultimate comfort food—nourishing for the body and calming for the spirit. Ideal for Meatless Mondays, recovery meals, or as a family-friendly twist on traditional Chinese congee.

Main Dish:

Cook Mode Cooking Mode Disabled

Servings

• 2 tablespoons coconut oil
• 1 medium red onion (finely chopped)
• 6 cloves of garlic (minced)
• 3 medium potatoes (peeled and cubed)
• 3 carrots (sliced)
• 6 small yellow bush scallops ((or any squash), cut into cubes)
• 2 cups of rice (rinsed)
• 8 cups of water
• 1 tablespoon mixed spices
• 1 ¹⁄₂ cups vegetable broth
• 500 g mushrooms (sliced)
• 1 large zucchini (sliced)
• Salt, to taste

Toppings:

• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon chili oil
• Sesame seeds (for garnish)
• Seaweed sheets or flakes, for garnish

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add chopped red onion and minced garlic. Sauté for 2–3 minutes until fragrant.

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2. Add the carrots, cubed potatoes, and yellow bush scallops. Cook for 3–4 minutes, stirring occasionally.

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3. Add the rinsed rice, water, mixed spices, and a pinch of salt. Stir well and bring to a boil. Once boiling, reduce the heat to medium-low and simmer half-covered for 20 minutes.

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4. Add the vegetable broth, sliced mushrooms, and zucchini. Simmer for an additional 10 minutes until vegetables are tender and rice is fully cooked. Add extra water if needed to adjust consistency.

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5. Meanwhile, prepare the topping drizzle by mixing soy sauce, sesame oil, olive oil, maple syrup, and chili oil in a small bowl. Set aside.

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6. Once the rice and vegetables are ready, serve in bowls. Garnish with sesame seeds and crumbled seaweed, then drizzle with the topping mix.

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