Congee Recipe Made With Lau: Chinese-Style Rice Porridge Comfort

There’s a reason congee has been a staple in Chinese kitchens for centuries—it’s the ultimate comfort food, soothing and nourishing in every spoonful. This version, made with lau, elevates the dish with its delicate, earthy notes.

I’ve refined this method to ensure the rice breaks down into a silky porridge while the lau infuses the broth with subtle depth. The process is simple but requires patience, as low and slow cooking is key to achieving that perfect, creamy texture.

What you’ll end up with is a bowl of warm, velvety congee, rich with the essence of lau and just the right consistency. It’s light yet deeply satisfying, ideal for any meal of the day.

Serve it plain or topped with your favorite garnishes for a dish that feels like a hug in a bowl.

Ingredients for Congee Recipe Made with Lau

Simple ingredients come together for this velvety, comforting bowl of goodness with earthy lau.

The lau is the soul of this dish—look for it at Asian grocery stores (fresh is ideal, but frozen works in a pinch). I grab mine from 99 Ranch when I’m stocking up on other Asian staples. The rice should be jasmine for that authentic texture, but short-grain works too. Don’t skip the ginger and garlic; they build the base flavor. If you’re using dried lau, soak it first to rehydrate.

No lau? Substitute with water spinach or bok choy—they’ve got a similar mild, earthy taste. Out of Shaoxing wine? Dry sherry or even a splash of mirin will do. For a vegetarian version, skip the dried shrimp and add a dash of mushroom powder for umami. The scallions can be swapped with chives if that’s what you’ve got on hand.

This keeps beautifully in the fridge for up to 4 days—the texture thickens as it sits, so thin with water when reheating. Freezes for 3 months too. I like to portion it into containers for easy grab-and-go lunches (worth the extra minute).

Step-by-Step Instructions for Congee Made With Lau

This comforting method transforms simple ingredients into a creamy, satisfying porridge.

Step 1: Sauté Aromatics for Depth of Flavor

Heat the 1 tablespoon neutral oil in a large pot over medium heat. Add the 4 cloves garlic cloves, 1 whole ginger slices, and the white parts of the 3 whole scallions. Sauté for 1-2 minutes until fragrant—you’ll smell the garlic and ginger releasing their oils.

Next, add the 0.25 cup dried shrimp and stir for another 30 seconds. This builds a rich, umami base that infuses the entire pot. Be careful not to let the garlic burn, as it can turn bitter quickly.

Step 2: Toast the Rice and Lau

Stir in the 1 cup jasmine rice and 0.5 lb lau pieces, coating them in the aromatic oil. Toast for 2 minutes until the rice turns slightly translucent at the edges. This step prevents the rice from clumping and adds a subtle nuttiness to the porridge.

Pour in the 1 tablespoon Shaoxing wine and let it sizzle for 10 seconds to cook off the alcohol. The liquid should reduce almost completely, leaving behind its rich, slightly sweet aroma.

Step 3: Simmer Until Creamy

Add the 8 cups water and 1 tsp salt, then bring to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 45-50 minutes, stirring occasionally to prevent sticking.

As the congee cooks, the rice will break down and release starch, creating a thick, creamy texture. The lau should become tender and absorb the flavors of the broth. If it thickens too much before the rice is fully cooked, add a splash of hot water.

Step 4: Finish with Freshness and Flavor

Once the congee reaches your desired consistency—thick but still pourable—stir in the 2 tbsp soy sauce. Taste and adjust the seasoning if needed, adding more salt if it feels bland.

Turn off the heat and stir in the 1 tsp sesame oil, then garnish with the green parts of the scallions. The sesame oil adds a nutty aroma, while the scallion greens bring a fresh, bright note to balance the richness of the dish.

Essential Equipment for This Recipe

Large Heavy Pot

A 5-6 quart Dutch oven or heavy-bottomed stockpot is essential for even heat distribution. I use my Le Creuset for this—it maintains steady low heat without hot spots, which is crucial for that slow simmer. Thin pots can cause the rice to scorch at the bottom. 🔥

Wooden Spoon

A long wooden spoon lets you stir deeply and scrape the bottom without scratching your pot. I keep one dedicated just for congee since the porous wood absorbs the dish’s flavors over time. Stir every 10-15 minutes to prevent sticking.

Fine Mesh Strainer

Use this to rinse your jasmine rice before cooking—removing excess starch prevents gumminess. I also strain the lau if I’m using pre-washed greens to ensure no grit remains. A quick rinse under cold water does the trick.

Ladle

A 1-cup ladle is perfect for serving this porridge-style dish. I love the control it gives when portioning into bowls. Plus, it’s ideal for skimming off any foam that rises to the surface during the first 20 minutes of simmering.

Instant-Read Thermometer

While not traditional, I swear by my ThermoWorks thermometer to check the congee stays between 180-200°F. This ensures the rice breaks down properly without boiling over. It’s a small tool that prevents big mistakes. ✨

Rice Cooker Alternative

If you prefer hands-off cooking, a multi-function rice cooker with a porridge setting works beautifully. I’ve had great results with my Zojirushi—just set it and forget it for 1.5-2 hours. The texture comes out just as creamy.

Frequently Asked Questions