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Congee Calculator — Rice-to-Water Ratio by Thickness

Get precise rice, water, and cook time for congee at your preferred thickness

Rice

320g

Water

2560ml

Cook

50min

Rice & Water

320g
dry rice (1:8 rice:water)

2560 ml (10.7 cups) water

Water

2560 ml

Cook Time

50 min

Century Egg & Pork

320g

Scallions

40g

Rice:Water Ratio by Style

Thin (1:10)1:10 ratio
Medium (1:8)1:8 ratio
Thick (1:6)1:6 ratio
Very Thick (1:5)1:5 ratio

Example Calculations

14 Bowls of Medium Congee with Century Egg

Inputs

Bowls4
ConsistencyMedium (Standard, 1:8)
Protein/ToppingCentury Egg & Pork

Result

Rice320g
Water2560 ml
Protein320g pork
Cook Time50 min

4 × 80g = 320g rice. Water: 320g × 8 = 2560ml. Pork: 4 × 80g = 320g. Medium = 50 min.

22 Bowls of Thin Cantonese Plain Congee

Inputs

Bowls2
ConsistencyThin (Cantonese, 1:10)
Protein/ToppingPlain (White Congee)

Result

Rice160g
Water1600 ml
Cook Time60 min

2 × 80g = 160g rice. Water: 160 × 10 = 1600ml. Plain = no protein. Thin = 60 min.

Frequently Asked Questions

Q

What is the rice-to-water ratio for congee?

Congee ratios range from 1:5 to 1:10 (rice:water by volume) depending on desired thickness. Thin Cantonese congee (jook) uses 1:10, standard uses 1:8, thick Teochew uses 1:6, and Japanese okayu uses 1:5. Use 80g dry rice per serving as the base.

  • Thin (Cantonese jook): 1:10 ratio — silky, pourable consistency
  • Medium (standard): 1:8 ratio — most common home-style
  • Thick (Teochew): 1:6 ratio — visible rice grains, porridge-like
  • Very thick (Japanese okayu): 1:5 ratio — rice pudding consistency
  • Base: 80g dry rice per serving, multiply by ratio for water
ThicknessRatioWater per ServingCook Time
Thin (Cantonese)1:10800 ml60 min
Medium1:8640 ml50 min
Thick (Teochew)1:6480 ml45 min
Very Thick (Okayu)1:5400 ml30 min
Q

What are traditional congee toppings?

The most popular congee topping is century egg and pork (pi dan shou rou zhou), using 2 century eggs and 80g pork per serving. Other classics include chicken, fish fillet, and plain (bai zhou) served with fried dough sticks (youtiao). Garnish with scallions, white pepper, and sesame oil.

  • Century egg & pork: 2 eggs + 80g sliced pork per serving
  • Chicken: 100g shredded chicken per serving, added in last 15 min
  • Fish fillet: 80g white fish per serving, dropped into hot congee
  • Plain (bai zhou): served with youtiao (fried dough), peanuts, condiments
  • Garnish: sliced scallions, white pepper, sesame oil, fried shallots
Q

How long does congee take to cook?

Cook time depends on thickness: thin Cantonese congee needs about 60 minutes, medium 50 minutes, thick 45 minutes, and okayu just 30 minutes. Use a heavy-bottomed pot and stir every 10 minutes to prevent sticking. A pressure cooker reduces time to 20–30 minutes.

  • Thin (1:10): 60 minutes on stovetop, 30 min in pressure cooker
  • Medium (1:8): 50 minutes, stir every 10 minutes
  • Thick (1:6): 45 minutes, stir more frequently
  • Okayu (1:5): 30 minutes, watch closely to prevent burning
  • Tip: freeze rice overnight, then cook—breaks down grains faster
Q

Can I make congee in a rice cooker?

Yes, most rice cookers have a porridge (okayu) setting. Use the same ratios but reduce water by 10% since rice cookers have less evaporation. A 5-cup rice cooker can make 3–4 servings. The porridge cycle typically takes 60–90 minutes automatically.

  • Use the "porridge" or "okayu" setting if available
  • Reduce water by 10% compared to stovetop (less evaporation)
  • Standard rice cooker: 3–4 servings per batch
  • Add raw protein (chicken, pork) directly for one-pot cooking
  • Cycle time: 60–90 minutes depending on the rice cooker model

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Last Updated: Mar 20, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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