Congee (Rice Porridge)
Smooth, well-cooked rice porridge thinned to a pourable consistency that meets IDDSI Level 3 (Liquidised) when prepared at a 1:10 rice-to-water ratio.
Natural IDDSI Level
Congee cooked long enough becomes a smooth, homogeneous liquid with no intact rice grains. At a thin consistency it flows from a spoon and meets Level 3 criteria; a thicker version can reach Level 4. The high water content and gelatinised starch create a naturally cohesive, low-risk texture for dysphagia patients.
Safe Preparation
Simmer rice in water or stock at a 1:10 ratio for 60–90 minutes, stirring frequently, until grains fully dissolve. Pass through a fine sieve or blend briefly to remove any remaining grain fragments. The finished congee should pour slowly and continuously from a tilted spoon — adjust liquid to meet Level 3 flow.
- ✓Use jasmine or broken rice for faster, more complete grain dissolution.
- ✓Adding a small piece of ginger during cooking improves digestibility without adding fibrous particles.
- ✓Pass through a sieve even if the congee looks smooth — partial grain hulls can remain.
- ✓Re-test after cooling; congee thickens as starch retrogrades and may shift to Level 4.
Important Warnings
- Intact rice grains or grain fragments are a choking hazard — always sieve the finished congee.
Frequently Asked Questions
Is congee safe for stroke patients with dysphagia?
- Yes, when prepared to the correct IDDSI level. Thin congee (Level 3) is widely used in Asian dysphagia care because it is warm, familiar, and nutritionally adaptable. However, always confirm the patient's prescribed IDDSI level with the speech-language therapist — some patients require Level 4 or thicker, and thin congee may be unsafe for them.
Need texture-modifying products?
Browse productsEducational content only. This page does not constitute medical advice. Texture level prescriptions must come from a qualified speech-language therapist or physician.