The miracle postpartum dish Known by many names… Congee, Juk, Porridge.

The name ‘Congee’ is derived from Tamil in south India and is a form of 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 rice (or other grains such as millet, long or short, whole or broken) boiled in water (or some versions use milk or coconut milk). It can be served plain and accompanied by side dishes, or it can be cooked together with ingredients such as 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 warmth 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, gently 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 a gentle 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 white rice (short grain or jasmine)

• 7–9 cups water or broth (chicken, bone, or veggie)

• Pinch of salt

• Optional: 1–2 slices of fresh ginger

Instructions:

1. Rinse rice until water runs mostly clear.

2. In a large pot, combine rice, water/broth, salt, and ginger if using.

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

4. Simmer for 1–2 hours, stirring occasionally, until rice breaks down and the porridge is thick and creamy. Add more water if needed.

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

🥣 Healing Chicken, Red Date & Ginger Congee

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

Add to basic congee while cooking:

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

• Slices of ginger

  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.

Add to basic congee as a topping:

• A handful of shiitake or maitake mushrooms

• Sliced carrots or sweet potato

• A few goji berries (soaked)

• Dash of tamari or miso (added at the end)

• Toppings: sautéed greens, toasted sesame seeds

🍠 Sweet & Warming Congee (Breakfast Style)

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

Ingredients:

• Use water or almond/oat milk as the base

• Add cubed pumpkin, kabocha, or sweet potato

• Dash of cinnamon, cardamom, or nutmeg

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

🧡 Tips for New Mamas:

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

• Congee is traditionally eaten warm for breakfast. It helps restore internal warmth, so avoid eating it cold postpartum.