Congee from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 225) by Sandor Ellix Katz

  • grains of your choice

  • EYB Comments

    Can use rice, millet, spelt and other grains for grains of your choice. Requires overnight cooking. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can use rice, millet, spelt and other grains for grains of your choice. Requires overnight cooking. See recipe for variations.

  • Ganga108 on July 25, 2025

    I've cooked congee any which way over the years, including with millet and other grains. I have even cooked it overnight as he suggests, but in the lowest of low ovens. I have made it in a thermos as he mentions, which makes a great breakfast or lunch. I have made left-over-rice congee, Instant Pot congee, and slow, long cooked congee in Chinese clay pots. It is amazing that half a cup of rice can make 3 or 4 servings, depending on what you put with it and how you cook it. Long and slow in a clay pot is my most favourite (and healthiest according to Katz), altho the other, quicker types are also very very good.

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