Chinese Rice and Oat Porridge with Apple and Ginger for Breakfast Recipe
This breakfast combines Chinese rice congee with European-style oatmeal. The result is a delicate, creamy bowl made from oats, rice, apple, and a touch of ginger. In China, warm breakfasts are very popular – a bowl like this warms the stomach and gives you energy for the whole morning. It’s a good alternative to classic milk-based oatmeal.
This recipe blends the comforting creaminess of European oatmeal with the soothing, warming qualities of Chinese rice congee. The gentle ginger heat and fresh apple make it both light and energizing, ideal for cooler mornings or when you want something easy on the stomach.
Chef's tips
Cook the porridge slowly over low heat and stir often – this releases the starch from the rice and oats, giving you a naturally creamy texture without needing cream. Adjust the amount of ginger to your taste: use more for a stronger warming effect, or just a thin slice if you prefer a milder flavor.
How to serve
Serve in warm bowls, topped with chopped nuts and a drizzle of honey or maple syrup. For extra protein, add a spoonful of natural yogurt or a bit of silken tofu on top. A side of green tea or jasmine tea pairs nicely with the gentle ginger notes.
Ingredients
- rice about 3 tablespoons - 40 g
- rolled oats about 4 tablespoons - 40 g
- water - 400 ml
- cow’s milk or plant-based milk e.g. soy, oat - 200 ml
- apple medium - 1 piece
- fresh ginger each slice about 0.3 cm thick - 3 slices
- honey or maple syrup amount to taste - 1.5 tablespoons
- salt - 1 pinch
- raisins or dried cranberries optional - 2 tablespoons
- walnuts or almonds chopped, for sprinkling - 2 tablespoons
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear.
- Put the rice into a small pot, add the water, ginger slices, and a pinch of salt. Bring to a boil, then reduce the heat and cook for 10 minutes with the lid slightly ajar, stirring from time to time.
- After 10 minutes, add the oats and milk. Stir and cook for another 10–12 minutes over low heat, stirring frequently, until the rice and oats are soft and the mixture is thick and creamy.
- Meanwhile, wash the apple, remove the core, and cut it into small cubes. You can leave the skin on.
- When the porridge has thickened, remove the ginger slices. Add the diced apple and the raisins or cranberries, if using. Cook for another 2–3 minutes so the apple softens slightly but doesn’t fall apart.
- Take the pot off the heat, add the honey or maple syrup, and mix thoroughly.
- Transfer the porridge to bowls, sprinkle with chopped nuts, and serve warm.
Storage
Owsiankę przechowuj w lodówce do 2 dni. Przy podgrzewaniu dodaj odrobinę mleka lub wody, bo gęstnieje. Podgrzewaj na małym ogniu, mieszając, lub w kuchence mikrofalowej.
