Chrysanthemum Leaves Congee

Chrysanthemum Leaves Congee

Congee is a rice porridge that is featured in most Asian cuisine. Though rice porridge sounds like a bit of a bland dish, congee recipes differ vastly from region to region, depending on the variety of ingredients available Traditionally congee is served as a side dish or as a light meal. For this recipe, we will be using chrysanthemum leaves as the main ingredient for our congee. Chrysanthemum leaves are more popularly brewed for tea, but can be infused to in congee to soothe an upset stomach and promoting regular bowel movement.



1 ½ cup white rice

500 grams chrysanthemum leaves

½ inch ginger, finely minced

1 clove garlic, finely minced

1 teaspoon vegetable oil

salt to taste

pepper to taste



Clean the rice by rinsing with repeatedly with water. After washing, soak the rice in water in a large pot to boil until the rice disintegrates into the desired consistency. Set aside. Heat the vegetable oil in a medium sized saucepan. Add garlic and ginger then cook for 1 minute. Add the chrysanthemum leaves and cook until tender. Pour the rice then bring to a boil. Season with small amounts of salt and pepper then serve.