This delicious slow cooker Brown Rice Congee by Olivia Andrews is super easy to make using brown rice, minced pork, chicken stock, Chinese rice wine, spring onions, garlic, ginger, and prawns.

To make Brown Rice Congee in your slow cooker or crockpot, simply combine the ingredients and cook on high for 5 hours until the rice breaks down into a soupy consistency.

It’s a comforting dish that I love to prepare on chilly evenings, perfect for warming up after a long day.

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Can I use white rice instead of brown rice for this congee?

Yes, you can substitute white rice for brown rice in this recipe. White rice will cook faster and yield a smoother texture compared to brown rice, but both types will work well in making congee.

Slow Cooker Brown Rice Congee Ingredients

• 1 cup (185 g / 6½ oz) medium-grain brown rice, rinsed
• 200 g (7 oz) minced (ground) pork
• 4 cups (1 litre / 35 fl oz) chicken stock
• 1 tablespoon Chinese rice wine
• 2 spring onions (scallions), thinly sliced on an angle, white and green parts separated
• 2 garlic cloves, finely chopped
• 1 tablespoon finely shredded ginger
• 1 teaspoon ground white pepper
• 1 teaspoon salt
• 12 raw prawns (shrimp), peeled, deveined, tails left intact
• Chopped peanuts, coriander (cilantro) sprigs, sliced red chilli, sesame oil, and soy sauce, for serving

How To Make Brown Rice Congee In Slow Cooker

1. Prepare the rice and pork: Combine the rinsed rice and minced pork in the slow cooker, making sure to mix them well.
2. Add the liquids and seasonings: Pour in the chicken stock and 3 cups (750 ml / 26 fl oz) of water, ensuring everything is thoroughly combined.
3. Incorporate aromatics: Mix in the Chinese rice wine, the white parts of the spring onions, garlic, ginger, ground white pepper, and salt.
4. Set to cook on high: Set the slow cooker to high and let it cook for 5 hours, allowing the rice to break down into a soupy consistency.
5. Prepare prawns: After 5 hours, add the raw prawns to the slow cooker and mix them gently into the congee.
6. Cook prawns thoroughly: Continue cooking for an additional 5 minutes, or until the prawns are fully cooked through and tender.
7. Serve and garnish: Ladle the congee into bowls and garnish with green parts of the spring onions, chopped peanuts, coriander sprigs, sliced red chilli, sesame oil, and soy sauce to taste.

What can I do if my congee turns out too watery?

If your congee is too watery, continue cooking uncovered to allow some of the liquid to evaporate and thicken. You can also stir in a slurry of cornstarch and water to thicken it up without altering the flavor.

Recipe Tips

• Use fresh ingredients: Always use the freshest ingredients possible, such as fresh ginger, garlic, and spring onions, to enhance the flavor of your congee and make it more aromatic and delicious.
• Adjust the consistency: If you prefer your congee thicker or thinner, adjust the amount of liquid during cooking. You can add more chicken stock or water to thin it out or cook it longer to reduce the liquid.
• Season to taste: Taste the congee before serving and adjust the seasoning as needed. You can add more salt, pepper, or even a splash of soy sauce to suit your taste preferences.
• Cook the rice properly: Ensure that the rice is thoroughly cooked and broken down to a soupy consistency. If the rice is not fully cooked, let it simmer for a bit longer until it reaches the desired texture.
• Keep an eye on the slow cooker: Check the congee occasionally while it’s cooking to ensure it doesn’t stick to the bottom or dry out. Stirring occasionally can help prevent sticking and ensure even cooking.

Recipe Variations

• Vegetarian congee: Replace the minced pork with diced tofu or mushrooms. Use vegetable stock instead of chicken stock to keep the dish vegetarian and still flavorful.
• Seafood congee: Enhance the congee by adding a variety of seafood like clams, squid, or fish fillets. Add these towards the end of cooking to avoid overcooking and ensure tender, juicy seafood.
• Spicy congee: If you enjoy a bit of heat, add some chili oil or a few slices of fresh chili peppers to the congee. This will give the dish a spicy kick and add an extra layer of flavor.
• Herbal congee: Incorporate herbs like lemongrass, kaffir lime leaves, or star anise during the cooking process. These herbs will infuse the congee with unique flavors and make it more aromatic.

What To Serve With Brown Rice Congee

Serve your Brown Rice Congee with crispy fried dough sticks, pickled vegetables, sautéed spinach with garlic, steamed bok choy with oyster sauce, or a side of marinated tofu.

You can also pair it with a refreshing cucumber salad or a tangy kimchi to add a burst of flavor to your meal.

How To Store Leftover Brown Rice Congee

In The Fridge:

Store leftover Brown Rice Congee in an airtight container to keep it fresh and prevent contamination. Place the container in the fridge, where it will stay good for up to 3 days. When storing, ensure the congee has completely cooled to avoid raising the fridge temperature.

In The Freezer:

Transfer the cooled congee to a freezer-safe container, leaving some space at the top for expansion. It will last for up to 3 months in the freezer. Freezing maintains the congee’s quality and makes for an easy future meal.

How To Reheat Leftover Brown Rice Congee

Reheat your leftover Brown Rice Congee on the stovetop over medium heat, adding a bit of water or chicken stock to restore its soupy consistency. Stir occasionally to prevent sticking and ensure even heating.

Alternatively, you can reheat it in the microwave, covered, in one-minute intervals, stirring in between until hot.

Check out More Slow Cooker Recipes:

• Slow Cooker Pork Cheeks
• Slow Cooker Chicken and Camembert
• Slow Cooker Swedish Meatballs