The Breakfast Bowl That Heals From the Inside Out
There are mornings that call for something gentle, warming, and deeply nourishing — and this Bone Broth Congee delivers exactly that. A beloved staple across East and Southeast Asian cuisines, congee is a silky rice porridge that has been soothing bodies and souls for centuries. By slow-cooking jasmine rice in rich, collagen-packed bone broth, we elevate this humble dish into a gut-healing breakfast that is as comforting as it is restorative. Ready in just 15 minutes with minimal effort, it's the perfect start to any day — especially for those following a low-FODMAP, dairy-free, or gluten-free lifestyle.
Ingredients
Serves 2 | Cost: $6.00 per serving | Ready in 15 min
- ½ cup (100 g) jasmine rice, rinsed
- 3 cups (750 ml) good-quality bone broth (chicken or beef)
- 1 cup (250 ml) water
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon tamari or gluten-free soy sauce
- 2 spring onion (green tops only, FODMAP-friendly), thinly sliced
- 1 soft-boiled egg per serving (optional, for topping)
- 1 tablespoon toasted sesame seeds
- Fresh coriander leaves, to garnish
- Chilli oil or white pepper, to taste (optional)
- Salt, to taste
Instructions
- Combine rice and liquids. Add the rinsed jasmine rice, bone broth, and water to a medium saucepan. Stir to combine and bring to a boil over medium-high heat.
- Add ginger. Once boiling, stir in the grated ginger. Reduce the heat to medium-low and cook uncovered, stirring occasionally, for 10–12 minutes. The rice will break down and the mixture will thicken to a creamy, porridge-like consistency.
- Season. Stir in the tamari (or gluten-free soy sauce) and sesame oil. Taste and adjust seasoning with salt as needed. If the congee is thicker than you prefer, add a splash of extra broth or water and stir through.
- Prepare toppings. While the congee finishes cooking, slice the spring onion greens, pick the coriander leaves, and prepare your soft-boiled egg if using.
- Serve. Ladle the congee into two bowls. Top each with spring onion greens, toasted sesame seeds, fresh coriander, and a soft-boiled egg (if using). Finish with a drizzle of chilli oil or a pinch of white pepper for gentle warmth.
Nutritional & Dietary Notes
🌿 FODMAP-Friendly
This congee has been carefully crafted to be low-FODMAP. Jasmine rice is a safe grain on the low-FODMAP diet, and bone broth is naturally free of high-FODMAP ingredients. We use only the green tops of spring onions (the white bulb is high-FODMAP) and fresh ginger in small quantities, both of which are well-tolerated. Always check your bone broth label to ensure it contains no added onion or garlic powder.
🥛 Dairy-Free
There is no dairy in this recipe whatsoever. The creaminess comes entirely from the slow-cooked rice releasing its natural starches into the bone broth — no milk, cream, or butter required. This makes it an ideal breakfast for those who are lactose intolerant or following a dairy-free diet.
🌾 Gluten-Free
Congee is naturally gluten-free when made with pure rice and a clean broth. The key substitution here is using tamari in place of regular soy sauce, which typically contains wheat. Always verify that your bone broth and any condiments used are certified gluten-free, particularly if cooking for someone with coeliac disease.
Tips & Variations
- Richer congee: Use a 4:1 broth-to-rice ratio and cook for an extra 5 minutes for an even silkier, more indulgent texture.
- Meal prep: Congee thickens as it cools. Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or water to loosen.
- Boost the protein: Stir in shredded poached chicken or top with a fried egg for extra staying power.
- Make it heartier: Add a handful of baby bok choy or silken tofu in the last 2 minutes of cooking for added nutrients and texture.
Enjoy your Bone Broth Congee — a bowl of quiet nourishment that reminds you that the best breakfasts are often the simplest ones.