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A square cropped photo with a large bowl of porridge as the centre focus. It's topped with grated carrot, fried mushrooms that have garlic on them, fresh slices of ginger and some spring onions.
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Thai Jok (Congee)

Vegan Congee is a hearty Thai breakfast! A delicious and filling savoury rice porridge, which you can customise with a variety of tasty toppings to suit you.
Course Breakfast
Cuisine Thai
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 10
Calories 136kcal
Author Jess & Dan

Ingredients

  • 2 cups Jasmine rice see notes
  • 3-4 litres vegan chicken stock or regular vegetable stock

Suggested toppings:

  • Crumbled tofu fried with garlic and soy sauce
  • Sliced mushrooms fried with garlic and soy sauce
  • Sliced spring onions
  • Matchsticks of fresh ginger
  • Leafy greens such as spinach, spring greens or cabbage
  • Grated carrot
  • Splash of soy sauce

Instructions

  • Pour 3 litres of stock into a large pan or stockpot and bring to a boil – if you’re using stock cubes or powder, you can make it up directly in the pan.
    3-4 litres vegan chicken stock
  • Rinse the rice in a sieve until the water runs clear.
  • Add the rice to the pan and bring it to a low simmer.
    2 cups Jasmine rice
  • Cook for 90 minutes with the lid on, stirring regularly to prevent sticking. If using brown rice, cook for 2 hours.
  • Once simmered, the rice will break down and resemble a soup-like, porridge consistency.
  • Serve in bowls along with a variety of tasty toppings (as suggested in the ingredients above).
    Crumbled tofu fried with garlic and soy sauce, Sliced mushrooms fried with garlic and soy sauce, Sliced spring onions, Matchsticks of fresh ginger, Leafy greens, Grated carrot, Splash of soy sauce

Video

Notes

  • Jasmine rice is used traditionally, but you can use white rice or brown rice.
  • If using brown rice, simmer for 2 hours. Brown rice takes longer to cook and break down.
  • We don't recommend using sushi rice or glutinous rice.
  • It will keep in the fridge for up to 5 days. Add a little water when reheating and make sure it is hot all the way through.
  • We don't recommend freezing this dish.
  • The nutritional information in this recipe card is for this dish without toppings.

Nutrition

Calories: 136kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 1mg