The miracle postpartum dish - Congee, Juk, Rice Porridge.

The name ‘Congee’ is derived from Tamil in south India. This is a savory rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies.

Congee is known by various names across Asia, and it is just as varied in preparation styles. It is essentially a preparation of grain (all varieties of rice, millet, barley, etc.) boiled in water (or milk or coconut milk). It can be served plain and accompanied by side dishes, or it can be cooked together with herbs, veggies, and meat.

Congee has been a cherished healing food across many Asian cultures for centuries—and for good reason. Especially during the sacred postpartum window, this humble dish becomes a true miracle meal.

Why is it so wonderful?

Congee is wet, warm, and nourishing —three essential qualities for postpartum recovery according to Traditional Chinese Medicine, Ayurveda, and other ancestral healing systems. After birth, the body has lost fluids, energy, and often heat, so foods that rebuild energy and replenish fluids (hydrating) are foundational. Congee or Juk is a true comfort food. It is like a warm cozy blanket.

This silky porridge is incredibly easy to digest, making it ideal for a body that’s focused on healing and milk production rather than digesting complex meals. Despite its simplicity, congee is nutrient-dense: it can be enriched with bone broth, medicinal herbs, cooked meats, warming spices, or plant-based protein—adapting beautifully to a wide range of dietary needs and cultural preferences.

Whether you're looking for comfort, nourishment, or an easy way to get nutrients in while caring for a newborn, congee delivers. It’s grounding, soothing, and deeply satisfying. No wonder it has stood the test of time as the go-to food for new mothers around the world.

🌾 Basic Congee Recipe (Rice Porridge Base)

Ingredients:

• 1 cup organic white rice (short grain, jasmine or any rice you got!)

• 8–12 cups water (depending on how soupy you like it) or water and broth combo (chicken, bone, or veggie)

• Pinch of salt

• 2-4 slices of fresh ginger

• Optional: 2-3 one-inch kombu seaweed slices for added minerals

Instructions:

1. Rinse rice until water runs mostly clear.

2. In a large pot, (or crock pot) combine rice, water/broth, salt, ginger, and seaweed, if using.

3. Bring to a boil, then reduce heat to low.

4. Simmer for about 2 hours in a stove-top pot or about 4 hours in crockpot, stirring occasionally, until rice breaks down and the porridge is thick and creamy. Add more water if needed.

5. Remove ginger slices and seaweed. Serve warm with toppings of your choice.

6. Topping ideas: Egg, tofu, steamed greens, sweet potato, avocado, gomasio, miso, nori flakes, anything you enjoy!

🥣 Healing Chicken, Red Date & Ginger Congee

Great for: Rebuilding strength, warming the body, boosting milk supply.

Add to basic congee above while cooking:

• bone-in chicken thighs (or other chicken parts)

• Four red dates

• One spoonful of goji berries

  Once congee is fully cooked add:

• A splash of sesame oil

• Chopped scallions

• Soft-boiled egg (optional)

🌿 Vegetarian Herbal Congee

Great for: Gentle digestion, calming the nervous system, grounding.

Options to add to the basic congee recepie as toppings:

• A handful of lightly cooked shiitake or maitake mushrooms

• Well cooked carrot cubes or sweet potato

• A few goji berries (soaked)

• Dash of tamari or miso

• Sautéed greens

• Toasted sesame seeds

🍠 Sweet & Warming Congee (Breakfast Style)

Great for: Sweet cravings, warming the spleen, comfort.

Ingredients:

• Use water and milk or vegan milk combo as your fluids

• Add Jujube dates (red dates)

• Add cubed pumpkin, kabocha, or sweet potato

• Dash of cinnamon, cardamom, and nutmeg

• A pinch of salt

• Top with: chopped dates, stewed apple, ghee (or coconut oil)

🧡 Tips for New Mamas:

• Congee is traditionally eaten warm as your first meal postpartum to help restore energy and internal warmth after delivery.

• Make a large batch and store in the fridge for 3–4 days. Add water to reheat to desired consistency.

• Congee can always take more water, and the soupier the easier to digest.

Let me know if you tried it and how - I’d love to hear what worked for you!