Main courses
Chinese congee rice porridge
Slow-cooked rice porridge is a soft and mild everyday dish that can be served with ginger, spring onion and other salty side dishes.
Servings in this printout: 4
Ingredients
- 200 g jasmine rice
- 2 l chicken stock
- 1 tsp salt
- 1 tbsp fresh gingerin strips
- 2 piece spring onionsin slices
- 2 tbsp soy saucefor serving
- 1 tsp sesame oilfor serving
- 2 piece boiled egghalved, optional
Method
- Rinse the rice with cold water.
- Put the rice, water or stock and salt in the pot. Bring to a boil and cook on very low heat in the crack of the lid for about 60 minutes. Stir occasionally.
- When the rice has broken down into a soft porridge, stir in the ginger and cook for another 5 minutes.
- Divide the porridge into bowls. Add spring onions, soy sauce and sesame oil. Serve with an egg if desired.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 40.21 g
- Total carbohydrates (incl. fibre and polyols)
- 40.8 g
- Protein
- 8.5 g
- Fat
- 5.14 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- chicken stock · A suitable GI value was unavailable for this ingredient.
- fresh ginger · A suitable GI value was unavailable for this ingredient.
- spring onions · The amount is missing or could not be verified.
Estimate for the modified recipe
Original recipe GL unavailable
Modeled GL estimate · ≈ 31.09 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate for this version also uses modeled assumptions.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
GI value reported in a source
Value used in the model
Original recipe amounts and preparation
- 200 g · jasmine rice
- 2 l · chicken stock
- 1 tsp · salt
- 1 tbsp · fresh ginger
- 2 piece · spring onions
- 2 tbsp · soy sauce
- 1 tsp · sesame oil
- 2 piece · boiled egg
Rinse the rice with cold water. Put the rice, water or stock and salt in the pot. Bring to a boil and cook on very low heat in the crack of the lid for about 60 minutes. Stir occasionally. When the rice has broken down into a soft porridge, stir in the ginger and cook for another 5 minutes. Divide the porridge into bowls. Add spring onions, soy sauce and sesame oil. Serve with an egg if desired.
Separate version amounts and preparation
Servings for these amounts · 4
- 200 g · dry jasmine rice
- 2,000 g · ready-to-use diluted chicken stock
- amount in the original recipe · salt
- 6 g · fresh ginger
- 30 g · spring onion
- 36 g · commercial soy sauce
- 4.5 g · sesame oil
- 110 g · boiled shelled egg
Use the original method with these details.
Simmer jasmine rice about 60 min as in the original method, using diluted ready-to-use chicken stock. Weigh spring onion 30 g, ginger 6 g and soy sauce 36 g. The reference porridge was steamed 40 min at a different water-to-rice ratio.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · B
- Supplement1 p46 item659; COFCO jasmine rice31.6g +250ml water steamed40min Thailand2016 n10 glucose2h UO18 · Source-backed reference point, not exact60min simmered recipe. Rice/water ratio and gelatinization differ; error not quantified.HUMAN_GI
- Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
- Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
- Rice, white, uncooked · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- KANALIEMI, LAIMENNETTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- INKIVÄÄRI, JUURAKKO, RAAKA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- Onion, spring, fresh, raw · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- Sauce, soy, commercial · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- Oil, sesame · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- KANANMUNA, KEITETTY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
Notes
- Porridge thickens as it cools. When serving, add hot water or broth if you want it thinner.