Congee in Clay

Congee in Clay

Recipe courtesy of Productive Mama

We LOVE this Asian savory porridge. You may have had it at dim sum? This is my easy and flavorful version. It comes out PERFECTLY in the VitaClay Multi-cooker. Prep it the night before and wake up to a wonderful breakfast.


  • 1 cup uncooked white rice ┬á
  • 2 cloves garlic, crushed or sliced ┬á
  • 1-2 inches fresh ginger ┬á
  • 1 bay leaf (optional)
  • dried shiitake mushrooms, 4ish - your preference
  • 8 cups broth
  • 1 tsp salt (or to taste)
  • green onions ┬á (essential for me)
  • cilantro (optional)
  • peanuts ┬á (optional. I rarely use.)
  • soy sauce (I don't use, but the kids do.)
  • OR fancy Hawaiian salt, for more dramatic presentation.
  • toasted sesame oil. JUST A TINY DRIZZE. Essential!!
  • Bacon bits (optional), real or from a jar.


VITACLAY StockPot: Set Porridge to cook for 2 hours, stirring occasionally. Add additional stock if necessary. Do not do this one overnight as you need to monitor it.

Vitaclay Multicooker: Set on SOUP setting for 1.5 hours. (This is how I usually do mine!)

Instant Pot: Choose porridge option (it should set itself for 20 minutes) and then natural release.


You can add meat or shrimp to this, but I rarely do and my kids don't know the difference.

If you don't have homemade broth, use water and toss in a few chicken (or turkey parts, bones or feet. Remove before serving and toss the meat back in, if you like.

I keep my garlic and ginger chunks SUPER big so they're easy to avoid and/or separate out. Also because I'm lazy.


Image courtesy from


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