There’s something soul-soothing about a warm bowl of rice porridge, especially when it’s crafted with love and filled with aromatic spring onion oil. This classic vegan rice porridge with spring onion oil is my go-to comfort meal whenever I want something cozy, simple, and deeply satisfying. It's vegan, budget-friendly, and adaptable—perfect as a congee recipe for breakfast, lunch, or even a light dinner. This version borrows flavors and techniques from both Korean and Japanese kitchens, making it a flavorful fusion of East Asian plant-based comfort food. Whether you're into vegan Korean food, vegetarian Japanese recipes, or simply looking for a congee vegan option, this dish checks every box.
Vegan Rice Porridge with Aromatic Spring Onion Oil
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Breakfast, Main Course
Cuisine Chinese, Korean, Vietnamese
Medium or Large Pot A heavy-bottomed pot works best to prevent sticking or burning while simmering the rice. A Dutch oven is ideal, but a soup pot will do just fine.
Fine mesh strainer For rinsing rice thoroughly before cooking.
Ladle For serving the porridge without splashing.
Heatproof bowl To make and store the spring onion oil.
Sieve (Optional) If you want to strain the spring onion oil for a clearer finish.
Wooden spoon or silicone spatula Useful for stirring the porridge gently during cooking.
Knife and Cutting Board For preparing aromatics and garnishes.
For the Rice Porridge
- 1 cup jasmine rice or short-grain rice rinsed thoroughly
- 8 cups water or low-sodium vegetable broth
- 1 tsp salt adjust to taste
- 1- inch piece of ginger sliced
- 2 garlic cloves crushed
- 1 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
For the Spring Onion Oil
- 1/2 cup neutral oil like grapeseed or sunflower oil
- 6 stalks of spring onions green onions, finely chopped
- 1/2 tsp salt
- 1/2 tsp sugar
Optional Garnishes
- Fried shallots
- Thinly sliced radish
- Kimchi check for vegan varieties
- Toasted sesame seeds
- Chili crisp or chili oil
- Pickled daikon or cucumber
Prepare the Rice
Rinse the rice under cold running water until the water runs mostly clear. This removes excess starch and helps create a silkier porridge texture. Set aside.
Simmer the Porridge
In your pot, combine the rinsed rice, water or broth, sliced ginger, crushed garlic, and salt. Bring to a boil, then immediately lower the heat to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom. Let it simmer uncovered for about 40-45 minutes, or until the rice breaks down and the mixture thickens to a creamy consistency. If it gets too thick, add a splash of water or broth.
Flavor the Base
Once your porridge is creamy, stir in the soy sauce and sesame oil. Taste and adjust seasoning—some might like a pinch more salt or a splash of soy sauce. Remove the ginger and garlic if desired.
Make the Spring Onion Oil
While the porridge simmers, prepare the spring onion oil. In a small saucepan or skillet, heat your neutral oil over medium-high heat until shimmering. Add the finely chopped spring onions, salt, and sugar. Stir continuously and cook for about 3–4 minutes until the onions are fragrant and just starting to brown slightly. Be careful not to burn them.
Remove from heat and let the oil cool slightly. You can leave the spring onions in the oil or strain them out if you prefer a smoother finish. Either way, the oil is golden and packed with flavor.
Assemble and Garnish
Ladle the hot rice porridge into bowls. Spoon over the spring onion oil generously, then finish with your choice of garnishes. Fried shallots add a lovely crunch, kimchi brings acidity and spice, and chili oil lends heat. A sprinkle of toasted sesame seeds enhances the nuttiness.
Serve immediately while warm and fragrant.
Pairings
This vegan rice porridge pairs wonderfully with small plates or banchan-style sides, especially if you’re leaning into vegan Korean food themes. Serve it alongside a small dish of vegan kimchi, braised tofu, or lightly pickled radish for a full and balanced meal.
If you enjoy vegetarian Japanese recipes, try pairing it with cold tofu topped with grated ginger and soy sauce, or a simple seaweed salad. For a heartier brunch vibe, add a side of sautéed mushrooms, crispy roasted sweet potatoes, or even a light miso soup. Since this porridge is so mild and comforting, it welcomes bold or spicy sides that complement its simplicity.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but be prepared for a longer cooking time and a slightly nuttier texture. Brown rice takes more time to break down, so you may need to simmer it for an hour or longer. If you want a quicker option, soak the brown rice for a few hours beforehand.
2. Is this the same as a traditional congee recipe Chinese households use?
It’s similar in base method—simmering rice until creamy—but differs in that it’s fully vegan and uses spring onion oil instead of meat-based toppings like pork or century egg. This version leans toward a congee recipe vegetarian style with more of a Korean tofu soup or vegan Korean recipes flavor profile.
3. Can I make this into an easy congee recipe using a rice cooker or Instant Pot?
Absolutely. For a rice cooker, use the “porridge” setting if available. For an Instant Pot, use 1 cup rice to 6 cups water and cook on high pressure for 25 minutes with natural release. It’s an easy congee recipe hack that saves time without compromising flavor.
4. What type of rice is best for this recipe?
Short-grain white rice like sushi rice or jasmine rice works well. Avoid basmati or long-grain rice as they don’t break down the same way. If you want to recreate a congee recipe Chinese style or congee recipe breakfast tradition, short-grain is your best bet.
5. Is this recipe freezer-friendly?
Yes! Let the porridge cool completely, then portion it into airtight containers and freeze for up to 2 months. Reheat with a splash of water or broth and stir well. The spring onion oil can also be made ahead and refrigerated for up to a week.
