Brown Rice Congee with Kimchee, Scallions, and 7-Minute Eggs

Congee, a creamy, savory porridge with a white rice base, typically takes up to an hour to cook. Instead of worrying about it on the stovetop, we prefer to throw it in the slow cooker, which breaks down the rice into a deliciously creamy dish. We also opted for brown rice, which is more nutritious than its refined counterpart. Savory breakfast lovers will especially love this congee, because it's topped with kimchee (a mixture of salted and fermented vegetables), scallion greens, fresh cilantro, and a drizzle of tamari. Because it's such a cozy dish, it's great to serve to guests in the wintertime. 

Brown Rice Congee
The runny yolks add richness to this slow-cooked congee. Plus, it’s easy to make soft-boiled eggs for a crowd. Simply bring a large pot of water to a boil, add one egg per guest, and cook exactly 7 minutes. Remove with a slotted spoon, plunge into a bowl of ice water, then peel, halve, and divide amongst serving bowls. Get the Recipe:Brown Rice Congee With Kimchee, Scallions, and 7-Minute Eggs. Photo: Brie Passano
Hands On Time:
20 mins
Total Time:
8 hrs 50 mins
6 to 8 - servings


  • 8 cups chicken or vegetable stock

  • 1 ¼ cups short-grain brown rice

  • 1 bunch scallions, thinly sliced, white and green parts separated

  • 2-inch knob fresh ginger, finely grated (about 1 tablespoon)

  • 3 garlic cloves, finely chopped

  • 1 teaspoon kosher salt

  • 6 to 8 large eggs

  • 3 cups kimchee

  • Cilantro leaves and tender stems, for serving

  • Tamari or soy sauce, for serving


  1. Combine the stock, rice, scallion whites, ginger, garlic, and salt in the base of a 4- to 6-quart slow cooker. Cover and cook on high for 5 to 5½ hours or low for 7 to 8 hours until the rice is completely broken down and there’s a soupy, creamy liquid.

  2. Just before serving, bring a medium pot of water to a boil over medium-high heat. Gently lower the eggs into the water and cook for 7 minutes. Using tongs or a slotted spoon, transfer the eggs into a bowl of ice water. Leave until cool enough to handle, about 15 seconds; peel.

  3. Serve each bowl of congee topped with an egg, kimchee, scallion greens, cilantro leaves, and a drizzle of tamari or soy sauce.

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