Keto Congee (Chinese-Style): Comfort Food Without the Carbs

If you’ve ever had a big bowl of warm congee on a cold day, you already know, this dish hits different. It’s simple, it’s filling, it feels like a hug in a bowl.

But there’s one big problem: traditional congee is made with rice, and rice is packed with carbs. That’s bad news if you’re doing keto.

But here’s the thing, just because you gave up carbs doesn’t mean you have to give up congee.

You can still get that same cozy, smooth, slightly salty comfort food feeling without touching a single grain of rice.

We’re going to show you how to make keto congee that looks, tastes, and feels like the real deal. No rocket science, no hard-to-find stuff, just smart swaps and a little patience.

What is Congee Anyway?

If you’re new to it, congee is a thick rice porridge that’s popular all over China and other parts of Asia. People usually eat it for breakfast, but it’s also the go-to when you’re sick, tired, or just want something light but filling.

It’s slow-cooked rice with lots of water or broth until it gets creamy and soft, almost like oatmeal. You can eat it plain, or dress it up with meats, eggs, veggies, pickles, you name it.

On keto, though? Rice is out. So we fake it. And it still works.

The Rice Swap: What to Use Instead

Here’s the trick: you’re not going to use real rice at all.

Option 1: Cauliflower Rice

This is the easiest and most common swap. Cauliflower rice cooks fast, takes on flavor well, and the texture is surprisingly close to real congee when you simmer it long enough.

Option 2: Shirataki Rice

These are made from konjac root. They’re already super low in carbs and have a soft, slippery texture. If you’re okay with a little chew, this works well.

Option 3: Hearts of Palm Rice

This is less common, a bit pricier, but it’s a solid option if you want something that’s not too soft but still absorbs flavor.

We’ll stick to cauliflower rice for this recipe because it’s cheap, easy to find, and honestly, when you simmer it in broth, it’s very close to the real thing.

What You’ll Need

Ingredients:

For the base:

• 1 medium head of cauliflower (or 1½ cups of store-bought cauliflower rice)
• 5 cups chicken broth (homemade if you can)
• 1 tbsp sesame oil or neutral oil
• Salt to taste
• White pepper (if you’ve never tried it, it adds that “authentic” flavor)

Optional flavor boosters:

• A thumb-size piece of ginger, sliced thin
• 2 garlic cloves, smashed
• 1 tbsp soy sauce or coconut aminos
• 1 tsp fish sauce (just trust me)

Toppings (mix and match):

• Soft-boiled eggs
• Shredded chicken
• Pork floss (if you know, you know)
• Sliced scallions
• Pickled mustard greens
• Chopped cilantro
• Chili oil
• Fried shallots

How to Make Keto Congee

Here’s how to get that creamy, comforting congee texture—without the carbs.

Step 1: Prep the Cauliflower

If you’re using a fresh head of cauliflower, cut it into chunks and pulse in a food processor until it looks like rice. Don’t over-blend or you’ll get mush.

If you’re using frozen or pre-packed cauliflower rice, you’re already good to go.

Step 2: Cook the Flavor Base

In a large pot, heat up the sesame oil over medium heat. Toss in the ginger and garlic (if using) and let them sizzle for about 30 seconds until fragrant.

Add your broth next and bring it to a boil.

Step 3: Simmer the Cauliflower Rice

Stir in the cauliflower rice. Lower the heat and let it simmer uncovered. This is where the magic happens.

Let it cook for at least 30 minutes, stirring now and then. The longer you simmer, the more the cauliflower breaks down and thickens the broth. If it gets too thick, add a bit more broth or water.

You’re aiming for a texture that’s creamy, almost like oatmeal, but not too watery.

Step 4: Season It

Add salt, white pepper, soy sauce or coconut aminos, and fish sauce (if using). Taste it. Add more if needed. This part is all about building flavor.

Step 5: Serve It Up

Ladle the hot congee into bowls and top it with whatever you’ve got. Shredded chicken, a soft-boiled egg, a sprinkle of scallions, a bit of chili oil… whatever makes you happy.

Tips and Tricks

• Make It in a Slow Cooker: Toss everything in before bed and wake up to hot congee. Just keep it on low for 6–8 hours.
• Go Bone Broth: For extra richness and protein, use a good bone broth instead of regular chicken broth.
• Add Collagen Powder: For a thicker, more “gluey” texture (like real congee), stir in a scoop of unflavored collagen.
• Spice it Your Way: Add Sichuan pepper oil if you like heat. Or keep it plain if your stomach’s sensitive.
• Batch and Freeze: Make a big batch and freeze in portions. It reheats like a dream.

Why Keto Congee Works

This isn’t just a fake version of real food. It’s legit good. It’s warm, savory, satisfying, and it won’t kick you out of ketosis.

Cauliflower has enough fiber to fill you up, and the toppings bring the fat and protein you need on keto. Add in bone broth or collagen, and it’s a nutritional win all around.

Plus, it’s fast. You can go from zero to dinner in under an hour, and most of that is simmer time.

How to Make It Yours

The fun part about congee is that it’s kind of like a blank canvas. Once you’ve got the base down, you can switch it up depending on your mood.

Feeling Lazy?

Top it with a fried egg and some chili oil. Done.

Feeling Fancy?

Try sliced duck breast, sautéed mushrooms, and a dash of truffle oil.

Feeling Sick?

Go simple—ginger, scallions, maybe a poached egg. It’s gentle, warm, and perfect for sore throats.

Feeding Kids?

Add some shredded cheese or a spoon of butter. They’ll love the creamy texture.

Conclusion

You don’t need rice to feel full. You don’t need carbs to feel comforted. And you don’t need to miss out on your favorite foods just because you changed how you eat.

This keto congee recipe brings all the good stuff, flavor, texture, warmth, without the carbs. It’s cheap, easy, and flexible. You can throw it together on a lazy night or serve it up with all the toppings for something a bit fancier.

So next time you’re craving something cozy, skip the rice cooker. Grab a head of cauliflower instead.

Your stomach will thank you. Your macros will thank you. And your taste buds? They won’t even know the difference.

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