A Bowl of Comfort

Some days call for champagne. Other days call for congee. And if I’m being honest, most of my days lean toward the latter.

I grew up knowing congee as more than just “rice porridge.” It was a morning staple when the weather was damp, the cure-all when someone in the house caught a cold, and the “don’t fuss, just eat” dinner after a long, exhausting day. It’s the food equivalent of slipping into soft pajamas after a hot shower — pure comfort without overthinking it.

Here in the Bay Area mornings can be chilly enough to make you crave that gentle steam rising from a big bowl of porridge. And lucky for us, the Instant Pot has turned what used to be a long, slow simmer into a lazy cook’s dream. Today’s recipe is my 3-ingredient congee — the easiest way to get cozy without hovering over the stove.

A Little Background — From Canton to California

Congee (粥, zhōu) has been a part of Chinese cuisine for centuries, served across regions in different textures and flavors. In Southern China and Hong Kong, it’s silkier, almost soupy, perfect with savory toppings. In other parts of Asia, you’ll find thicker styles closer to risotto.

My own shortcut-friendly version borrows from Cantonese tradition, flavored with dried scallops (瑤柱, yáo zhù). These tiny, golden morsels pack an umami punch that feels like the sea gave your porridge a gentle hug. My favorite place to buy them is Oakland Chinatown — the selection is fresh and the prices reasonable!

The 3 Ingredients That Do All the Work

Rice – You can use white or brown rice. White rice gives a silkier congee, while brown rice adds more nuttiness and fiber.
Dried Scallops – The secret to deep, savory flavor without adding a dozen other seasonings.
Water – Simple, but the ratio matters.

Optional: A little ground meat (pork, chicken, or turkey) can turn this into a more filling main dish.

A Quick Note on Cup Measurements

This is one of those details that can make or break the texture. A standard measuring cup in the U.S. holds 240 ml. A “rice cup” from your rice cooker usually holds around 180 ml. So when I say 1 cup of rice (using a rice cup), I mean the smaller rice cup — not the one you’d use for baking.

In this recipe:

6 cups of water = standard measuring cups (240 ml each)
1 cup of rice = rice cooker cup (180 ml each)

Nutrition Notes

This congee is light, hydrating, and easy to digest — one reason it’s a go-to for anyone feeling under the weather.

Calories: ~140 per cup serving (white rice version, without meat)
Protein: Boosted if you add the dried scallops and/or ground meat.
Low fat: Unless you add fatty cuts of meat, this stays lean.
Gluten-free: Naturally, as long as you avoid cross-contaminated rice.

Possible Allergen Notes

Shellfish: Dried scallops are shellfish. Anyone with shellfish allergies should omit them or substitute with dried shiitake mushrooms for a savory umami flavor.
Rice Sensitivity: People with certain carbohydrate restrictions (like low FODMAP or keto) may need to use cauliflower rice or reduce portion sizes.

Serving Ideas

A drizzle of sesame oil for aroma
Chopped scallions / cilantros for freshness
A side of pickled vegetables for crunch
White pepper for gentle heat

Why This Works for Lazy Days

The Instant Pot does all the heavy lifting. You don’t have to babysit the pot, stir constantly, or worry about scorching the bottom. You can start it in the morning, let it sit on Keep Warm, and ladle yourself a bowl whenever you’re ready.

A Cozy Ending

When the Bay Area fog rolls in and the Tri-Valley evenings get cool, there’s nothing quite like cradling a warm bowl of congee in your hands. It’s the kind of food that asks for no effort, expects no garnish, and still delivers every bit of comfort you need.

So go ahead — let the Instant Pot do the work, let the dried scallops sing their ocean lullaby, and enjoy the most effortless, heartwarming porridge you’ll ever make.