Home > Recipes > Vegetable congee
  • 2.5 serves of vegetables per 
  • serving
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1 cup long grain white rice, rinsed
4 cups reduced salt vegetable stock*
3 cups water
5cm knob of ginger, peeled & thinly sliced
3 stalks celery, chopped
1 carrot, diced
2 cups broccoli pieces
2 spring onions, green part only & thinly sliced

* Gluten free if using a gluten free stock

Savvy swaps

You can swap:

Fresh ginger
Jarred ginger



Step 1
Add the rice, stock, water and ginger to a large pot and bring to the boil.

Step 2
Reduce heat to low and simmer for 30 minutes. Stir occasionally to prevent clumping or sticking.

Step 3
Add the celery, carrot and broccoli and simmer until the vegetables are tender. Garnish with the spring onion.

You can add more water to the congee to reach your desired thickness.

Food safety tip: if you are taking leftovers for lunch, congee needs to be kept hot so pack in a thermos.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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