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Rice Cooker Congee


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Rate this recipe 3.6/5 (11 Votes)


  • 1 cup jasmine rice, uncooked
  • 8 cups water or chicken stock
  • 1 1/2 Tablespoon minced ginger
  • 1 1/2 Tablespoon minced garlic
  • 1 1/2 tablespoon gluten-free oyster sauce (or fish sauce)
  • 1 tablespoon soy sauce
  • 6 ounces sliced fish, such as salmon
  • 6 ounces frozen seafood, such as shrimp, scallops, squid
  • 3 Tablespoons fresh coriander chopped
  • 3 Tablespoons green onions, finely sliced
  • White pepper to serve
  • Salt and pepper to taste


Adapted from


Step 1

Rinse rice in rice cooker pot, changing water 4 to 5 times. Add stock, ginger, garlic, oyster sauce, tamari sauce to pot and turn on rice cooker. Leave uncovered and stir occasionally for 45 minutes or until congee is smooth and no longer grainy. Add more water or chicken stock if necessary.
When congee is done, change setting to ‘keep warm’. Add fish and seafood to rice cooker. Stir and cover for 5 minutes or until seafoods is cooked through. Add salt to taste and stir in cilantro. Garnish with green onions and serve with white pepper and tamari sauce.

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