Gussy Up This Shortcut Version with Bright Spring Colors

Dating back millennia to ancient Asian cultures, congee is comfort food, plain and simple. And, like its porridge-y cousins oatmeal or polenta and grits (both made from corn), this dish made with rice rewards improvisation. Traditionally, to make congee, I simmer uncooked rice grains in broth for several hours, allowing the rice to soak up flavor and to exude its starchiness. This gives the congee a satisfying heft. However, that lengthy process holds little interest for a hungry me on a Wednesday night. With a little hack—using pre-cooked rice—I can considerably shorten the distance between desire and dinner.

Is the short-cut congee as luxe and dreamy as the long-simmered version? Not quite. But is it still delicious? And is it a great way to tidy up the fridge? Absolutely.

Congee loves to get gussied up: Garnishes can take this simple porridge in any direction you desire. In this version, we call on environmentally sustainable and super-tasty local littleneck clams and vibrant spring peas and herbs—but you do you! Try bacon or sautéed mushrooms. Shredded chicken and avocado. A sunny-side egg and a mountain of kimchi. The only limit is your imagination!

So, grab that leftover rice from your last takeout order and write your own weeknight congee adventure.