Congee with ginger, spring onion and a soft egg
Silky rice porridge simmered with ginger and topped with a jammy egg, spring onion and toasted sesame. Soothing and filling.
- Time55 min
- LevelEasy
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice under cold water until it runs almost clear. Tip it into a large pan with the water and the ginger.
- 2
Bring to the boil, then turn the heat down to a gentle simmer. Cook uncovered for 40 minutes, stirring every 10 minutes, until the rice has broken down into a thick, creamy porridge. Add a splash of hot water if it gets too thick.
40 min - 3
Stir in the carrot and spinach for the last 3 minutes, until the spinach has wilted.
3 min - 4
While it cooks, lower the eggs into a pan of boiling water and cook for 6.5 minutes. Cool in cold water, then peel.
6 min 30 s - 5
Mix the tamari and rice vinegar in a small bowl.
- 6
Ladle the congee into bowls. Halve the eggs on top and add the spring onion, sesame seeds and a drizzle of the tamari mix.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.